Cantaloupe and Tomato Salad with Mint

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 0 mins


1/2small cantaloupe, balled or cut in 1-inch pieces (about 1 cup)
2small tomatoes, cut into thin wedges (about 1 cup)
1/2cup cucumber, peeled, seeded and diced (about 1 cup)
1large celery rib, diced (about 3/4 cup)
1cup plain yogurt
1/2cup chopped fresh mint, plus more for garnish
1tablespoon white wine vinegar
2teaspoons honey
2teaspoons lemon juice
1/2teaspoon salt
1/4teaspoon freshly ground black pepper


  1. Combine the cantaloupe, tomatoes, cucumber and celery in a large salad bowl.
  2. Whisk yogurt, mint, vinegar, honey and lemon juice in a small bowl. Pour about half over salad and toss until well combined. Add more dressing according to your taste. Season with salt and pepper. Garnish with mint leaves.

Recipe adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher,, 2006).

Nutritional Info *per serving

  • Glycemic Load 2.61
  • Calories 80
  • Fat 2.5g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0.5g
  • Cholesterol 10mg
  • Sodium 340mg
  • Potassium 440mg
  • Carbohydrate 14g
  • Fiber 2g
  • Sugars 11g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 50%
  • Calcium 10%
  • Iron 2%