Cantaloupe Melon Salad With Cucumber & Mint
Cantaloupe salad has ripe juicy cantaloupe, crisp cucumbers, refreshing mint, and a simple lime dressing. This adaptable recipe offers plenty of customization. Enjoy this easy salad as a side dish served alongside any summer meals.
Looking for more summer salad recipes? Try my shaved cucumber fennel salad, watermelon basil salad, or zucchini corn salad.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this cantaloupe melon salad:
- Sweet cantaloupe melon
- Persian or English cucumbers – I used mini Persian cucumbers, but either variety will do.
- Fresh herbs – I love using fresh mint leaves for this salad but fresh basil is also great.
- Simple dressing – olive oil, fresh lime juice, honey, freshly cracked black pepper, and kosher salt.
How To Make Cantaloupe Salad: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
1. Make the dressing. Whisk together the dressing in the bottom of a large bowl. Season to taste with kosher salt and freshly cracked black pepper.
2. Prep the ingredients. Cut the cantaloupe in half and scoop out the seeds, then place each half-cut side down on a cutting board. Use a sharp knife to cut the skin off, then cut the melon into bite size pieces and add them on top of the dressing along with the cucumber half moons. Toss to combine with the dressing.
3. Finishing touches. Plate and add the chopped mint, add a sprinkle of flaky salt plus more freshly cracked black pepper over the salad before serving.
Quick Tip: The sweetness of the cantaloupe can really make or break this salad. For the best flavor, use a ripe cantaloupe. See the FAQ section for how to know when it’s ripe.
Storage
Store this cucumber melon salad in an airtight container in the fridge for up to 3 days.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this cantaloupe salad recipe using what you already have? Here are some ideas…
- No fresh lime juice? – you can also use lemon juice or white wine vinegar.
- Add-ins – thinly sliced red onion, salty feta cheese, dairy free mozzarella balls or or fresh mozzarella if not dairy free, halved cherry tomatoes, etc.
Variations
- Make a cantaloupe prosciutto salad – add fresh or crispy prosciutto to the salad.
Frequently Asked Questions
When choosing a cantaloupe, look for one that feels heavy for its size. The surface should give slightly when you gently press on the stem end and the opposite end (called the blossom end) with your thumbs. Avoid cantaloupe with any soft spots or mushy areas as this indicates that it’s overripe.
Cantaloupe season is from June to October.
More Summer Recipes
I hope you love this Cantaloupe Salad! If you make it, be sure to leave a comment & a star rating so I know how you liked it!
Cantaloupe Melon Salad With Cucumber & Mint
Ingredients
Simple Lime Dressing
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1-2 teaspoons honey
- kosher salt to taste
- freshly ground black pepper to taste
Cantaloupe Salad
- 6 cups cubed cantaloupe rind and seeds removed
- 2 cups sliced cucumbers into thin half moons, 4 Persian cucumbers or 1 English cucumber
- ¼ cup fresh mint leaves roughly chopped
- flaky salt for serving
Instructions
- Make the dressing by whisking the olive oil, lime juice, honey, kosher salt, and black pepper in the bottom of a large bowl.
- Add the cubed cantaloupe and cucumber half moons to the bowl with the dressing. Toss to combine until well mixed together.
- Add the dressed cantaloupe and cucumber to a serving bowl. Top with chopped mint, a sprinkle of flaky salt plus more freshly cracked black pepper over the salad before serving.