Name: Cantaloupe and Cucumber Salad
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1/4 cup Champagne vinegar or white wine vinegar; 1 teaspoon ground coriander; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground cardamom; 1/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces; 1 large English hothouse cucumber, sliced on a diagonal 1/2 inch thick; 2 Fresno chiles, thinly sliced; 1/2 cup unsalted, roasted pumpkin seeds (pepitas); 1/4 cup chopped cilantro; 1/4 cup chopped mint; Sumac (for serving); Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.

A cantaloupe and cucumber salad on a white platter.

Photo by Alex Lau

This cooling, savory fruit salad has a touch of spice and loads of fresh herbs.

Recipe information

Yield
4 servings

Ingredients

1/2 cup olive oil

1/4 cup Champagne vinegar or white wine vinegar

1 teaspoon ground coriander

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cardamom

1/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces

1 large English hothouse cucumber, sliced on a diagonal 1/2 inch thick

2 Fresno chiles, thinly sliced

1/2 cup unsalted, roasted pumpkin seeds (pepitas)

1/4 cup chopped cilantro

1/4 cup chopped mint

Sumac (for serving)

Ingredient Info

Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.

Preparation

Step 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.
Step 2
To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.

Recipe notes

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