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SUMMER TOMATO & CANTALOUPE SALAD

If you're reading this here from Texas, you know that in the summer, we need something cool, refreshing and packed with delish ingredients. This quick combination of sweet and savory will hit all the marks. Recipe and photo courtesy of The Minimalist Baker.

Ingredients

VEGGIES

  • 1/2 c thinly sliced cucumber

  • 1/2 c cherry tomatoes, thinly sliced

  • 1/4 red onion, thinly sliced

  • 1 Tbsp olive or avocado oil

  • 3 heaping cups cantaloupe, cubed or scooped with a melon baller (~1 cantaloupe)

  • 2 Tbsp fresh mint

DRESSING

  • 3 Tbsp lime juice

  • 1 Tbsp maple syrup

  • 1 Tbsp olive or avocado oil

  • 2 tsp apple cider vinegar

  • Healthy pinch each sea salt + black pepper

Instructions

  1. Add cucumber, tomato, and onion to a small mixing bowl and top with olive oil, apple cider vinegar, salt, and pepper. Toss to combine. Then taste and adjust flavor as needed, adding more vinegar for acidity or salt and pepper for flavor balance. Set in the refrigerator to chill.

  2. Next, prepare dressing by adding lime juice, maple syrup, and sea salt to a small mixing bowl and whisking to combine. Then slowly stream in olive oil while whisking to combine. Taste and adjust flavor as needed, adding more lime juice for brightness/acidity, maple syrup for sweetness, or salt for flavor balance. Set aside.

  3. Add cantaloupe to a large serving bowl and top with dressing. Gently toss to combine. Then add the cucumber-tomato-onion salad on top, leaving any excess liquid/dressing behind.

  4. Gently toss to combine and garnish with fresh mint. Serve.

  5. Best when fresh, though leftovers keep in the refrigerator up to 3 days. Leave mint on the side to keep as fresh as possible.