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Cantaloupe and Cucumber Salad with Red Bell Pepper and Fresh Herbs Recipe

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A refreshing and vibrant Cantaloupe and Cucumber Salad featuring juicy cantaloupe, crisp cucumber, sweet red bell pepper, and sharp red onion, dressed with apple cider vinegar and a touch of olive oil. This easy-to-make, chilled salad is perfect as a light side dish or a healthy snack, garnished with fresh basil or mint for added flavor.

  • Total Time: 15 minutes
  • Yield: 4 to 6 servings

Ingredients

Salad Ingredients

  • 1 cantaloupe, seeds removed and cubed
  • 1 large cucumber (English preferred), thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1/2 large red onion, thinly sliced

Dressing

  • 3 – 4 tablespoons apple cider vinegar
  • 1 tablespoon olive oil (optional)
  • 1/2 teaspoon fresh cracked pepper, or to taste
  • Good pinch of salt

Garnish

  • Fresh basil or mint (optional)

Instructions

  1. Prepare Cantaloupe: Slice the cantaloupe in half either horizontally or vertically. Scoop out the seeds using a large spoon and discard. Slice each half into 5 or 6 slices. Carefully cut the orange flesh away from the rind using a sharp knife by cutting from one end of the slice to the other. Then cut the flesh into bite-sized pieces.
  2. Prepare Cucumber: Slice off both ends of the cucumber. Optionally peel the outer skin using a vegetable peeler for a milder taste or leave the skin on for extra fiber and nutrition. Slice cucumber into thin 1/8 to 1/4 inch slices.
  3. Prepare Bell Pepper: Wash the bell pepper and remove the core. Slice the pepper thinly, about 1/8 to 1/4 inch thick, then cut slices in half for bite-sized pieces.
  4. Prepare Onion: Slice the red onion in half lengthwise. Remove the outer layer and tops and bottoms. Slice thinly, about 1/8 to 1/4 inch thick. If the slices are too long, cut them in half.
  5. Assemble Salad: In a large bowl, combine the cantaloupe, cucumber, bell pepper, and onion. Add apple cider vinegar, olive oil if using, salt, and freshly cracked pepper. Mix thoroughly to coat all ingredients evenly.
  6. Chill and Marinate: Cover the bowl with plastic wrap or a lid and place in the refrigerator. Allow the salad to chill and marinate for about 1 hour, mixing occasionally to redistribute the dressing.
  7. Serve: Serve the salad chilled or at room temperature, garnished with fresh basil or mint if desired.
  8. Store Leftovers: Place any leftover salad in an airtight container in the refrigerator. It will keep fresh for up to 5 to 6 days.
  9. Yield: This recipe serves 4 to 6 people.

Notes

  • The olive oil in the dressing is optional and can be omitted for a lighter salad.
  • Leaving the cucumber skin on increases fiber and nutrients.
  • Adjust the amount of apple cider vinegar according to your taste preference for acidity.
  • This salad is best served chilled but can be enjoyed at room temperature as well.
  • Use fresh herbs like basil or mint to enhance the flavor and visual appeal.
  • Make sure to use a sharp knife when cutting cantaloupe to avoid tearing the flesh.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/cantaloupe-and-cucumber-salad-with-red-bell-pepper-and-fresh-herbs-recipe/