Summer Tomato and Cataloupe Salad

Author: Minimalist Baker

Recipe type: Side, Salad

Cuisine: Vegan, Gluten-Free

Serves: 4-5

Prep time: 20 mins

Total time: 20 mins

VEGGIES

·         1/2 cup (52 g) thinly sliced cucumber

·         1/2 cup (75 g) cherry tomatoes, thinly sliced

·         1/4 (20 g) red onion, thinly sliced

·         1 Tbsp (15 ml) olive or avocado oil

·         2 tsp apple cider vinegar

·         Healthy pinch each sea salt + black pepper

DRESSING

·         3 Tbsp (45 ml) lime juice

·         1 Tbsp (15 ml) maple syrup

·         Pinch sea salt

·         1 Tbsp (15 ml) olive or avocado oil

CANTALOUPE

·         3 heaping cups (~520 g) cantaloupe, cubed or scooped with a melon baller (~1 cantaloupe)

·         2 Tbsp (3 g) fresh mint

Instructions

1.      Add cucumber, tomato, and onion to a small mixing bowl and top with olive oil, apple cider vinegar, salt, and pepper. Toss to combine. Then taste and adjust flavor as needed, adding more vinegar for acidity or salt and pepper for flavor balance. Set in the refrigerator to chill.

2.      Next, prepare dressing by adding lime juice, maple syrup, and sea salt to a small mixing bowl and whisking to combine. Then slowly stream in olive oil while whisking to combine. Taste and adjust flavor as needed, adding more lime juice for brightness/acidity, maple syrup for sweetness, or salt for flavor balance. Set aside.

3.      Add cantaloupe to a large serving bowl and top with dressing. Gently toss to combine. Then add the cucumber-tomato-onion salad on top, leaving any excess liquid/dressing behind.

4.      Gently toss to combine and garnish with fresh mint. Serve.

5.      Best when fresh, though leftovers keep in the refrigerator up to 3 days. Leave mint on the side to keep as fresh as possible.