Tomato and Cantaloupe Salad
1/2 cup thinly sliced cucumber
1/2 cup halved or quartered cherry tomatoes
1/4 cup thinly sliced red onion
2 Tbsp olive oil, divided
2 tsp apple cider vinegar
Salt and pepper to taste
3 Tbsp lime juice
1 Tbsp maple syrup
3 heaping cups cantaloupe, cubed or scooped with a melon baller
2 Tbsp fresh mint, chiffonade
Add cucumber, tomato, and onion to a small mixing bowl and top with 1 Tbsp olive oil, apple cider vinegar, and a pinch each of salt and pepper. Toss to combine. Then taste and adjust flavor as needed. Set in the refrigerator to chill.
Next, prepare dressing by adding lime juice, maple syrup, and pinch salt to a small mixing bowl and whisking to combine. Then slowly stream in 1 Tbsp olive oil while whisking to combine. Set aside.
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. Gently toss to combine and garnish with fresh mint. Serve.
Best when fresh, though leftovers keep in the refrigerator up to 3 days. Leave mint on the side to keep as fresh as possible. Recipe adapted from Dana Shultz.
Yield: 5 servings