Cantaloupe and Tomato Salad

Cantaloupe Tomato Salad
Photography: Mark Boughton / Styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 0 mins


1/4cup extra-virgin olive oil
1/4cup white balsamic or rice vinegar
1/2teaspoon sugar
1/2teaspoon coarse salt
1/4teaspoon freshly ground black pepper
1/2cup chopped fresh mint
1/2small cantaloupe, cut into chunk (about 2 cups)
1cup cherry or grape tomatoes, cut into halves
1/2cup chopped, peeled cucumber


  1. Whisk oil, vinegar, sugar, salt and pepper in a small bowl.
  2. Combine mint, cantaloupe, tomatoes and cucumber in a large bowl. Add dressing; toss well.

Nutritional Info *per serving

  • Calories 160
  • Glycemic Load 0.36
  • Fat 14g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 11g
  • Cholesterol 0mg
  • Sodium 250mg
  • Potassium 280mg
  • Carbohydrate 7g
  • Fiber 1g
  • Sugars 6g
  • Protein 1g
  • Trans Fat 0mg
  • Vitamin A 45%
  • Vitamin C 45%
  • Calcium 2%
  • Iron 2%
  • Cantaloupe and Tomato Salad | Care2 Healthy Living

    […] by Mark Boughton. This recipe originally appeared as Cantaloupe and Tomato Salad on […]

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