Summer Tomato & Cantaloupe Salad

It’s about that time of year for something fresh, summery, and light to take with you on the go.

I have just the thing. Shall we?

I’ve had straight-up cantaloupe (good).
I’ve had tomato, cucumber, onion salad (also good).
But I’ve never had the two combined – until now.

I’m so happy I tried this incredibly refreshing combination. It screams warm weather and utilizes two simple dressings that come together in no time at all. In fact, this recipe requires just 10 ingredients and roughly 20 minutes to prepare. That’s fast.

Crisp cucumber, onion, and tomato are mixed with a bit of oil, vinegar, salt and pepper. Done. Meanwhile, scoop your cantaloupe, toss with a lime-maple dressing, throw in some mint. Done.

Add the two together and you have the perfect side or satisfying snack on your hands.

I hope you all love this salad. It’s:

& So easy

This would make the perfect salad to take along to outdoor gatherings or BBQs or to serve as a side at pretty much any dinner. I think it would pair especially well with veggie burgers, portobello steaks, and pizza!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see what you come up with (it’s my favorite). Cheers, friends!

Summer Tomato & Cantaloupe Salad

A summery, 10-ingredient melon salad with cantaloupe and mint tossed in lime juice, paired with cucumber, tomatoes, and onion tossed in a light vinaigrette. Refreshing, fiber-rich, and so delicious.Author Minimalist Baker Print SAVE SAVED

5 from 18 votes Prep Time 20 minutes Total Time 20 minutes Servings 5 (side salads)Course Salad, SideCuisine Gluten-Free, VeganFreezer Friendly NoDoes it keep? 3 Days

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US Customary – Metric


1/2 cup thinly sliced cucumber1/2 cup cherry tomatoes (thinly sliced)1/4 medium red onion (thinly sliced)1 Tbsp olive or avocado oil2 tsp apple cider vinegar1 healthy pinch each sea salt + black pepper


3 Tbsp lime juice1 Tbsp maple syrup1 pinch sea salt1 Tbsp olive or avocado oil


3 heaping cups cantaloupe (cubed or scooped with a melon baller // ~1 cantaloupe as original recipe is written)2 Tbsp fresh mint


Add cucumber, tomato, and onion to a small mixing bowl and top with olive oil, apple cider vinegar, salt, and pepper. Toss to combine. Then taste and adjust flavor as needed, adding more vinegar for acidity or salt and pepper for flavor balance. Set in the refrigerator to chill.Next, prepare dressing by adding lime juice, maple syrup, and sea salt to a small mixing bowl and whisking to combine. Then slowly stream in olive oil while whisking to combine. Taste and adjust flavor as needed, adding more lime juice for brightness/acidity, maple syrup for sweetness, or salt for flavor balance. Set aside.Add cantaloupe to a large serving bowl and top with dressing. Gently toss to combine. Then add the cucumber-tomato-onion salad on top, leaving any excess liquid/dressing behind.Gently toss to combine and garnish with fresh mint. Serve.Best when fresh, though leftovers keep in the refrigerator up to 3 days. Leave mint on the side to keep as fresh as possible.


*Nutrition information is a rough estimate calculated using olive oil.

Nutrition (1 of 5 servings)

Serving: 1 side salads Calories: 105 Carbohydrates: 13.9 g Protein: 1.3 g Fat: 5.7 g Saturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 48 mg Potassium: 390 mg Fiber: 1.6 g Sugar: 11.5 g Vitamin A: 3550 IU Vitamin C: 61.9 mg Calcium: 20 mg Iron: 0.4 mg

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