This post is in partnership with California Cantaloupe. All views and opinions are my own.
Welcome to the most incredible cantaloupe salad!
It's filled with juicy cantaloupe, briny feta cheese crumbles, nutty crushed pistachios, crisp cucumbers and fresh basil and mint.
It's finished with an easy homemade lime, white wine vinegar and honey olive oil dressing. Yum, yum, yum!
How to make cantaloupe salad
For the dressing:
- White wine vinegar: A zippy, yet subtle white vinegar that's perfect for homemade dressing.
- Lime zest and juice: I use both the zest and juice for the most lime flavor.
- Honey: Balances the acidity of the vinegar and lime juice and adds a subtle sweetness and honey flavor.
- Olive oil: The base of any good vinaigrette is a good olive oil!
For the salad:
- Cantaloupe: The star of the show is this bright, fresh and juicy cantaloupe.
- Cucumber: Adds crisp texture and a beautiful green hue.
- Jalapeno: Add as little or as much as you'd like, the jalapeno adds a touch of heat.
- Feta: Lots and lots of briny feta!
- Pistachios: I use crushed roasted pistachios, but any roasted nut will work.
- Herbs: Mint and basil, to be exact! Two of my favorite summer herbs.
For the dressing:
- In a large bowl, whisk together the dressing ingredients until combined.
- Taste and adjust the seasoning, if necessary.
For the salad:
- To the large bowl, add the cantaloupe, cucumber and jalapeno (if using) and toss to coat.
- Transfer the ingredients to a large serving platter or bowl.
- Garnish the salad with the feta, pistachios, mint and basil.
- Refrigerate 30 minutes then serve.
Fun facts about cantaloupe
- California cantaloupe is available in supermarkets and restaurants around the country from April through early December.
- During these months, the majority of cantaloupe is produced in California.
- Cracking: Look for a 'blossom end' (opposite the stem) that is beginning to show a bit of cracking and is somewhat soft to the touch, meaning it gives slightly when pressed gently with the fingers.
- Color: Cream color is always a good indicator of a mature melon, but new varieties may often have a somewhat green hue.
- Don't be deterred by a slightly green cast on new variety cantaloupes.
- Stem: When older cantaloupe varieties reached maturity the stem slipped away from the lemon leaving a smooth end with no remnant of a stem.
- The stem on newer cantaloupe varieties may slip away, but they are also just as likely to have a bit of stem remain.
- A mature melon that does still have some netting growing up the stem.
- Netting is the raised net-like texture on the shell of the cantaloupe.
- Newer varieties of cantaloupe have a longer shelf life and can last up to three weeks in the refrigerator or up to one week on the counter!
- Storage whole cantaloupes in the refrigerator.
- Cut cantaloupes only when you are ready to eat.
- Cut cantaloupes should be wrapped tightly in plastic wrap and put back in the refrigerator immediately.
- Melons should be washed under running tap water before cutting.
- Carefully use a sharp knife to cut the stem and 'blossom end' off.
- Use the knife to 'peel' the rind off the cantaloupe, leaving as much of the orange flesh intact as possible.
- Slice the cantaloupe in half, then use a spoon to scoop the seeds out; discard or save for planting.
- Cut the melon into slabs, then sticks, then cubes.
Fresh summer and fall salad recipes:
- Carrot, Chickpea and Raisin Salad
- Broccoli Salad with Sweet Lemon Dressing
- Greek Salad with Feta Vinaigrette
- Berry Chicken Salad with Honey Balsamic Dressing
- Mediterranean Kale Salad
- The Ultimate Autumn Salad
Cantaloupe Salad with Feta and Crushed Pistachios
A beautiful salad with juicy cantaloupe, briny feta cheese crumbles, nutty crushed pistachios, crisp cucumbers, fresh basil and mint and a light olive oil, lime and honey dressing.
- Prep Time: 15-20 mins
- Cook Time: 0 mins
- Total Time: 15-20 mins
- Yield: Serves 8
- Category: Salad
- Method: No-Cook
- Cuisine: American
- 3 tablespoons white wine vinegar
- Zest and juice of 2 medium limes
- 2 tablespoons honey
- ¼ cup olive oil
- ¼ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 1 medium cantaloupe (about 3 pounds), rind and seeds removed, cut into 1-inch triangles (about 4-5 cups chopped)
- 1 medium English cucumber, cut into 1-inch triangles (about 2 cups chopped)
- ½ medium jalapeno, stemmed, seeded and minced (optional)
- 1 cup crumbled feta cheese
- ½ cup roasted pistachios, chopped or crushed
- ¼ cup fresh mint, roughly chopped
- ¼ cup fresh basil, roughly chopped
- In a large bowl, whisk together the dressing ingredients until combined. Taste and adjust the seasoning, if necessary.
- To the large bowl, add the cantaloupe, cucumber and jalapeno (if using) and toss to coat. Transfer the ingredients to a large serving platter or bowl.
- Garnish the salad with the feta, pistachios, mint and basil. Refrigerate 30 minutes then serve.
Storage Tip: The salad lasts around 2 days in the refrigerator.
- Serving Size: ⅛ of recipe
- Calories: 188
- Sugar: 19g
- Sodium: 226mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 8mg
Keywords: salad, no cook, fresh, vegetarian, plant based