Recipe of the Month: Tomato and Cantaloupe Salad

August 2018

Makes 5 servings



  • 1/2 cup cucumber, thinly sliced
  • 1/2 cup cherry tomatoes, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/2 tablespoon olive oil
  • 2 teaspoons apple cider vinegar
  • Pinch each of sea salt and black peppers


  • 3 tablespoons lime juice
  • 1 tablespoon maple syrup
  • Pinch of sea salt
  • 1 tablespoon olive oil


  • 3 cups cantaloupe, cubed or scooped with a melon baller (about 1 cantaloupe)
  • 2 tablespoons fresh mint


    1. Combine cucumber, tomato, and onion in small mixing bowl and top with olive oil, apple cider vinegar, salt, and pepper. Toss ingredients together.

    2. In another small bowl, add lime juice, maple syrup, olive oil and sea salt, and whisk to create a dressing. 

    3. Put cantaloupe into a large serving bowl and top with the dressing. 

    4. Gently toss to combine ingredients.

    5. Then add the cucumber-tomato- onion mixture on top, leaving any excess liquid behind.

    6. Gently toss to combine and garnish with fresh mint.

The salad is best when fresh, though leftovers can be kept in the refrigerator up to three days. Leave mint on the side to keep it as fresh as possible.

Nutrition Information:

Amount per 1 cup serving

  • Calories: 130
  • Fat: 7.3g
  • Saturated fat: 1.1g
  • Sodium: 62mg
  • Carbohydrates: 17.4g
  • Fiber: 2g
  • Sugar: 14.4g
  • Protein: 1.5g

Adapted from

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