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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Spicy Cantaloupe-Cucumber Salad

  • Level: Easy
  • Yield: 4 servings
  • Total: 10 min
  • Active: 10 min
Toss cucumber, cantaloupe and cherries with savory ingredients like Scotch bonnet pepper, allspice, scallions and fresh ginger for an impressive summer salad inspired by the rich flavors of Jamaican jerk marinades.
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Directions

  1. Stir 2 tablespoons olive oil, 1 tablespoon each cider vinegar, minced fresh ginger and thyme, 1 teaspoon minced Scotch bonnet chile, 1/4 teaspoon ground allspice and 2 each finely chopped scallions and garlic cloves in a large bowl. Add 1 each peeled, seeded and chopped small cantaloupe and cucumber and 1 cup halved pitted cherries; toss. Season with salt and pepper.

Photograph by Ryan Dausch

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Categories:

Salad Recipes Cucumber Cantaloupe Fruit

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3 Reviews
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dorypoway

Was looking for a cantaloupe cucumber salad and came across this recipe. I had all the ingredients except for the Scotch bonnet chile so I used 1 tsp red pepper flakes.  Very interesting flavor.  Definitely a perfect side for grilled steak/chicken.  I  gave my husband a heads up to enjoy it with the grilled steak, not to 'save' it,  that it was not the typical sweet melon salad and not eat it after the he was finished with the steak.  I recommend giving this recipe a try.  I'll  definitely make it again -- maybe use grapes if cherries are not available.

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