Cantaloupe and Tomato Salad

YIELD 4 servings


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

Per serving: 160 Calories, 14g Fat, 0mg Cholesterol, 250mg Sodium, 7g Carbohydrate, 1g Fiber, 1g Protein

Photography by Mark Boughton. This recipe originally appeared as Cantaloupe and Tomato Salad on

For more fruit salad recipes on, check out the following:

Mango and Blueberry Fruit Salad

Grilled Fruit Salad with Lime Cilantro Marinade

Rio Star Grapefruit and Avocado Salad


Melania Padilla
Melania Padilla9 months ago



Whoa...this sounds great, I know my Mom will again think I am a gourmet cook!

Connie O.
Connie O.1 years ago

I never thought about adding tomato to cantaloupe in a salad although I have eaten them in the same meal.

Hent Catalina-Maria

thanks for sharing!

Natasha Salgado

Looks beautiful but I just can't add pepper+salt to my fruit. Thanks

Marianne R.
Marianne R.1 years ago

Thank you for sharing!

Marianne R.
Marianne R.1 years ago

Thank you for sharing!

Marian A.
Marian Austin1 years ago

Might try if I needed to extend either one.

Anteater Ants
Anteater Ants1 years ago

Can I add ants?

Karen Martinez
Karen Martinez1 years ago

Like cut up cantaloupe and grape or cherry tomatoes would last long enough to mix up dressing at my house. My family chooses to eat their fruits without stuff on them.