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Cantaloupe-and-Cucumber Salad


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  • 1/2 cup plain low fat yogurt
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1 ripe cantaloupe, cut into small wedges, rind removed
  • 2 pounds heirloom tomatoes, cut into wedges
  • 1 cup firm goat's milk cheese, crumbled
  • 1 small cucumber, peeled and cut into very thin slices
  • 2 small scallions, white part only, thinly sliced
  • 1/2 cup fresh basil leaves, chiffonade (thin strips made by laying the leaves together, rolling like a cigar, and slicing crosswise)
  • 1/2 cup fresh mint leaves, chiffonade
  • Ground black pepper


Servings 4


Step 1

In a small jar with a lid, combine the yogurt, lemon juice, and salt. Cover and shake to blend. In a large shallow bowl, combine the cantaloupe, tomatoes, cheese, cucumber, and scallions. Toss the salad with just enough dressing to coat the ingredients lightly and evenly. Shower with the basil and mint, and season generously with black pepper.


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