Cantaloupe Salad Recipe
A refreshing Cantaloupe Salad with mint, lime, and pepitas with optional crumbled feta cheese - a tasty, healthy summer salad, perfect for potlucks and gatherings.
How to Make the Best Cantaloupe Salad
When summer temperatures soar, there’s nothing more satisfying than a refreshing fruit salad that goes beyond the ordinary. This cantaloupe salad combines sweet, ripe melon with bright Mediterranean flavors—fresh mint, tangy lime, and a hint of heat from jalapeno—creating a dish that’s both light and incredibly flavorful.
The secret to this salad lies in its simple but thoughtful preparation. Soaking the red onion in salted water removes any harsh bitterness, leaving behind just a mild, sweet crunch. The warm spices in the dressing—coriander, cumin, and allspice—add an unexpected depth that elevates the cantaloupe from a simple fruit to something truly special.
Whether you’re bringing a dish to a summer potluck, hosting a backyard barbecue, or simply looking for a healthy side that feels indulgent, this cantaloupe salad delivers. Make it a few hours ahead and let it chill; the flavors only get better as they mingle together in the refrigerator.
Cantaloupe Salad
A refreshing Cantaloupe Salad with mint, lime, and pepitas with optional crumbled feta cheese - a tasty, healthy summer salad, perfect for potlucks and gatherings.
Ingredients
Salad
Dressing
Instructions
Prepare the Ingredients
- Place sliced onions in a bowl of generously salted, cold water (1 teaspoon salt per cup of water). Set aside to remove bitterness.
- Cut cantaloupe in half, spoon out seeds, cut into large wedges, and remove rind with a paring knife. Slice each wedge into 1/2-inch thick slices, then cut slices into 1-inch bite-sized pieces.
Make the Salad
- Place the cantaloupe pieces in a big, wide, flat serving dish or bowl. Add the jalapeno, drain the onions and scatter over top, and add the lime zest.
- Whisk all dressing ingredients together in a small bowl. Toss with the cantaloupe.
- Taste and adjust seasoning. If too sweet, add another squeeze of lime; if not sweet enough, add more honey.
- Scatter the fresh herbs over top, add the pumpkin seeds and optional feta.
- Cover and refrigerate until ready to serve.
Notes
- This salad is best served cold and can be made several hours ahead.
- Every melon has different levels of sweetness, so adjust the lime and honey to your taste.
- Leave out the feta to keep this salad vegan.
- Aleppo chili flakes add a mild heat and fruity flavor that complements the cantaloupe beautifully.
