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Cantaloupe and Cucumber Salad

Ensalada de Melón y Pepina
Juicy sweet chunks of cold cantaloupe makes a grand summer salad made with common ingredients found in Mexican markets everywhere. Serve it with steak or any kind of seafood.
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Ingredients

Makes 4 to 6 servings

  • 1 medium cantaloupe peeled and cut into bite-size pieces
  • ½ medium cucumber peeled and seeded
  • ¼ red bell pepper cut into thin strips
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste
  • 3 teaspoons olive oil
  • 2 teaspoons white wine vinegar
  • 1 tablespoon finely slivered fresh mint optional

Instructions

  • Put the cantaloupe in a large bowl.
  • Cut the cucumber in quarters lengthwise and cut crosswise into 1⁄2-inch pieces.
  • Add to the bowl along with the remaining ingredients.
  • Toss to coat with the oil and vinegar.
  • Refrigerate for at least an hour.

Notes & Wine Advice

Serve cold.
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Course; Salad
Cuisine; Mexican