Cantaloupe and Cucumber Salad
A refreshing summer salad combining sweet cantaloupe with crisp cucumber, dressed in a fragrant vinaigrette with Middle Eastern spices like coriander and cardamom, topped with fresh herbs and crunchy pepitas.
6 servings
20 min
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Ingredients
- •½ cup olive oil
- •¼ cup Champagne vinegar or white wine vinegar
- •1 teaspoon ground coriander
- •1 teaspoon kosher salt
- •¼ teaspoon freshly ground black pepper
- •⅛ teaspoon ground cardamom
- •½ whole cantaloupe
- •1 whole English hothouse cucumber
- •2 whole Fresno chiles
- •½ cup unsalted, roasted pumpkin seeds
- •¼ cup chopped cilantro
- •¼ cup chopped mint
- •1 pinch Sumac
- •Sumac
- •a tart
- •citrusy spice generally sold in ground form
- •can be found at Middle Eastern markets
- •specialty foods stores
- •and online.
Cooking Instructions
- 1.
Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
15 min
- 2.
To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.
5 min
