Cantaloupe and Cucumber Salad

Absolutely delicious. Skipped the pepitas as I didn’t have any and not sure it would make a big difference other than the change of texture.

• nickyk

• Atlantic Canada

• 8/10/2021

It has been pretty hot here, so always looking for salad originalities. Surprisingly delicious combination. As already noted by some readers, it must have been a very big cantaloupe and a biiig cucumber for the amount of dressing. Decreased the oil/vinegar ratio to add more tanginess. Doubled the amount of cardamom to highlight more its flavor. Definitely will benefit marinating a bit longer.

• hqpch

• Sacramento, CA

• 7/20/2021

I dresswd the salad only 5 minutes in advance because I was worried about the pickling effect another reviewer noted. Salad was nothing special. However, leftovers 2 hours later were truly delicious. Definitely let the salad sit in the dressing.

• Lissamcb

• Boston, MA

• 7/19/2021

My guests raved. Such an unexpected combination of ingredients. Only change that I can recommend is skipping the sumac. Maybe the sumac I purchased from the bulk spice section of my local Sprouts was old, but it had zero taste and hence added nothing other than an interesting sprinkle of brown color on top.

• tandemgal

• Colorado

• 6/29/2021

Must have been a pretty large cantaloupe because even with half the dressing was still too much for a half melon and most of one of those long English cucumbers. Tasted great though! I'm always a bit skeptical of savory fruit dishes, but this was solid.

• Anonymous

• VA

• 6/21/2021

I was surprised by how much I enjoyed this salad. I didn't have pepitas or sumac, and had to substitute apple cider vinegar for the champagne vinegar and jalapenos for the fresnos - but I thought it delicious anyway. My husband, who thought it sounded crazy when I described what I was making actually went back for seconds!

• Anonymous

• San Diego, CA

• 9/7/2020

I've made this several times this summer while taking advantage of ripe cantaloupe, and it is amazing! I stick close to the recipe and it's just perfect.

• Anonymous

• San Francisco, CA

• 8/14/2019

What a delicious combo! I’ve even made this with honeydew and other spices, and it’s still phenomenal—a very forgiving recipe. It’s a nice light and refreshing side dish.

• katherinesears

• CA

• 6/22/2019

Like many others, I simply love this recipe! It's pretty fast to make and perfect for hot days. If you let the cucumbers sit in the dressing for too long they will start to get a bit pickled, but on the flip side, I like to let the cantaloupe sit for a while. I use all mint--no cilantro.

• kittenplan

• 5/28/2019

Lovely, light salad - perfect for a summer evening or lunch. Used Sambal Olek instead of peppers. Used 3 T. oil instead of 4. Used white balsamic vinegar. Generous with the cardamon. The Sumac was great. I added bit of dried mint to the drsg.

• katyanne

• Canada

• 8/5/2018

Made this recipe for a bridge luncheon and it as a big hit! Delicious, tasty, colourful and am making it again this week as part of a pot luck lunch...doubling the recipe!

• fairsari

• Ottawa, Ontario

• 6/11/2018

This is light and amazing. People were wowed. I did white balsamic vinegar, and served it with micro greens. I also added seasoned pepitas: brand 'Super seeds' 'slightly spicy', and I skipped the sumac.

• mdmichelle

• Excelsior, MN

• 1/15/2018

Love this salad. It was in weekly rotation for the summer. This recipe is very forgiving. Used a jalapeno if fresnos weren't available, made without cardamom when I was out and it still worked, forgot the sumac once and it was fine. It's perfection the way it's written, but works with modifications based on individual preference as well.

• mscampbell

• Los Angeles, CA

• 11/14/2017

Made this salad yesterday as part of a luncheon buffet. It was delicious! It looked as pretty as it tasted and there were no left overs. My friends raved about it and the recipe was quickly shared. Found it easy to prepare and will make it again and again.

• fairsari

• Ottawa, Ontario, Canada

• 9/10/2017

I prefer luscious summer fruits unadulterated - from vine or tree, to hand, to mouth - but this salad is divine and was devoured (doubt it holds overnight, anyway). Whoever thought of using coriander and cardamom with cantaloupe is a genius. Reversed proportions: entire cantaloupe and ½ of a long cucumber. One jalapeno (no fresnos in store). 2 TBS Rice Vinegar to 3 TBS best olive oil, which made plenty of dressing for juicy food. Parsley (no organic cilantro at store) and a few baby sprigs of spearmint. Omitted the pepitas (just bored with nuts in salads) and the sumac, which, while it looks lovely in photo, I’ve overused it lately.

• Anonymous

• Dallas, TX

• 7/25/2017