Cantaloupe and Cucumber Salad with Red Bell Pepper and Red Onion Recipe
A refreshing and vibrant Cantaloupe and Cucumber Salad that combines sweet cantaloupe, crisp cucumber, bell pepper, and red onion with a tangy apple cider vinegar dressing. Perfectly chilled, this light salad is an ideal appetizer or side dish for warm days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes including chilling
- Yield: 4 – 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 cantaloupe, seeds removed and cubed
- 1 large cucumber (English preferred), thinly sliced
- 1 large red bell pepper, thinly sliced
- 1/2 large red onion, thinly sliced
Dressing
- 3 – 4 tablespoons apple cider vinegar (white 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
Garnish (Optional)
- Fresh basil or mint leaves
Instructions
- Prepare Cantaloupe: Slice the cantaloupe in half, horizontally or vertically. Scoop out the seeds with a spoon and discard. Cut each half into 5 or 6 slices, then carefully slice the orange flesh away from the rind. Cut the flesh into bite-sized cubes.
- Prepare Cucumber: Trim ends off the cucumber, optionally peel the skin for a milder taste, or leave it on for added fiber. Slice the cucumber into thin slices about 1/8 – 1/4 inch thick.
- Prepare Bell Pepper: Wash, core, and thinly slice the red bell pepper into 1/8 – 1/4 inch strips. Cut the strips in half for smaller pieces.
- Prepare Onion: Slice the red onion in half lengthwise. Remove the ends and outer skin, then slice thinly into 1/8 – 1/4 inch slices, cutting slices shorter if desired.
- Assemble the Salad: Combine the cantaloupe, cucumber, bell pepper, and red onion in a large bowl. Drizzle with apple cider vinegar, salt, pepper, and optional olive oil. Toss thoroughly to coat all ingredients evenly.
- Marinate and Chill: Cover the bowl and refrigerate for about an hour to allow the flavors to meld and the salad to chill. Stir occasionally if desired.
- Serve: The salad can be enjoyed chilled or at room temperature. Garnish with fresh basil or mint leaves if desired.
- Storage: Store any leftovers in an airtight container in the refrigerator. Consume within 5 to 6 days for optimal freshness.
Notes
- For extra fiber and nutrients, leave the cucumber skin on.
- Adjust vinegar quantity to your preferred level of tanginess.
- Olive oil is optional but adds richness and helps meld flavors.
- The salad keeps well for several days, making it great for meal prep.
- Fresh herbs like basil or mint add a refreshing aroma and taste but can be omitted.
