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Cantaloupe and Cucumber Salad with Red Bell Pepper and Basil Recipe

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4.2 from 1 review

  • Author: Eve
  • Total Time: 15 minutes plus 1 hour chilling
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A refreshing and vibrant Cantaloupe + Cucumber Salad that combines sweet cantaloupe with crisp cucumber, crunchy bell pepper, and sharp red onion. Tossed in apple cider vinegar and olive oil, this salad is perfect for a light lunch or a cool summer side dish.

Ingredients

Fruits and Vegetables

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

Dressing and Seasonings

  • 3–4 tablespoons apple cider vinegar (white wine vinegar can be used as a substitute)
  • 1 tablespoon olive oil (optional)
  • 1/2 teaspoon fresh cracked black pepper, or to taste
  • Good pinch of salt
  • Fresh basil or mint leaves, for garnish (optional)

Instructions

  1. Prepare the Cantaloupe: Slice the cantaloupe in half either horizontally or vertically. Use a large spoon to scoop out and discard the seeds. Slice each half into 5 or 6 slices. Carefully cut the orange flesh away from the rind with a sharp knife, then cut the flesh into bite-sized pieces.
  2. Prepare the Cucumber: Slice off both ends of the cucumber and optionally peel the outer skin with a vegetable peeler. Slice the cucumber into 1/8 to 1/4 inch thick pieces for a crisp texture.
  3. Prepare the Bell Pepper: Wash the bell pepper thoroughly. Remove the core and stem. Slice the bell pepper into thin 1/8 to 1/4 inch slices, then cut those slices in half for bite-sized pieces.
  4. Prepare the Onion: Slice the red onion in half lengthwise. Cut off the ends of one half and peel away the outer layer. Slice the onion half crosswise into 1/8 to 1/4 inch slices. If the slices are too long, cut them in half to your liking.
  5. Assemble the Salad: In a large bowl, combine the cantaloupe, cucumber, bell pepper, and red onion. Add 3 to 4 tablespoons of apple cider vinegar, a good pinch of salt, and 1/2 teaspoon freshly cracked black pepper. Add 1 tablespoon olive oil if using. Mix thoroughly to ensure everything is evenly coated.
  6. Chill and Marinate: Cover the bowl and refrigerate for about an hour to allow the flavors to meld. Stir occasionally during this time if desired.
  7. Serve: Serve the salad chilled or at room temperature. Garnish with fresh basil or mint leaves if desired for added brightness and aroma.
  8. Store Leftovers: Store any leftover salad in an airtight container in the refrigerator. It will stay fresh for 5 to 6 days.

Notes

  • The olive oil is optional and can be omitted for a lighter salad.
  • The cucumber skin can be kept on for extra fiber and nutrients, but peeling is recommended if you prefer a milder taste.
  • Use fresh apple cider vinegar for a tangy flavor; white wine vinegar can be substituted if preferred.
  • The salad can be customized with herbs like basil or mint to enhance the aroma and flavor.
  • For best texture, prepare the salad close to serving time or within an hour to keep vegetables crisp.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Find it online: https://everecipes.com/cantaloupe-and-cucumber-salad-with-red-bell-pepper-and-basil-recipe/