Savoury Cantaloupe Salad Recipes

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SAVORY SHAVED CANTALOUPE SALAD



Savory Shaved Cantaloupe Salad image

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

Provided by Claire Saffitz

Categories     Bon Appétit     Cantaloupe     Salad     Tarragon     Chile Pepper     Lunch     Summer     Breakfast     Brunch

Yield Serves 4

Number Of Ingredients 4

1/2 medium cantaloupe
Olive oil (for drizzling)
Tarragon leaves and Aleppo-style pepper (for serving)
Flaky sea salt

Steps:

  • Remove rind of cantaloupe in a very thin layer with a knife; remove seeds. Cut in half and very thinly slice each piece crosswise on a mandoline or by hand to make ribbons.
  • Arrange cantaloupe on a platter and drizzle with oil. Top with tarragon, Aleppo-style pepper, and sea salt.

CANTALOUPE SALAD



Cantaloupe Salad image

Provided by Dave Lieberman

Categories     dessert

Time 5m

Yield 2 servings

Number Of Ingredients 4

1/2 cantaloupe, sliced into wedges
1 tablespoon honey
1 (1-inch) piece fresh ginger, peeled and finely grated into a small bowl
Small handful fresh mint, leaves torn

Steps:

  • Arrange cantaloupe slices on a serving platter. Drizzle with honey. Press the grated ginger firmly down into the bowl and then tilt bowl to 1 side to release juices, drizzling ginger juice over cantaloupe. Top with freshly torn mint and serve.

SAVORY CANTALOUPE AND FETA SALAD RECIPE - (4/5)



Savory Cantaloupe and Feta Salad Recipe - (4/5) image

Provided by Lauren_Jorgensen

Number Of Ingredients 9

1 tablespoon lime juice
1 tablespoon balsamic vinegar
2 tablespoon olive oil
1/2 red onion, minced
1/2 teaspoon salt
1 cantaloupe, rind removed, seeded and cut into 1/2" chunks
1/2 cup feta, rough chopped
1/4 minced fresh herbs, such as basil, mint, sage, or tarragon
1 teaspoon fresh ground white pepper

Steps:

  • Whisk together the lime juice, balsamic, and olive oil. Add the red onion and salt. Roughly 20 minutes before serving, toss the cantaloupe, feta, and dressing in a large salad bowl. Add the fresh herbs, and finish with the ground pepper. To make ahead, simply prepare the fruit and feta, and add the dressing just before serving.

CANTALOUPE SALAD



Cantaloupe Salad image

This salad, with its fresh-tasting dressing, is great with most any meal.-Charlotte Baillargeon, Hinsdale, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 large cantaloupe, peeled
3 tablespoons orange juice
3 tablespoons honey
1 cup halved red seedless grapes
3 kiwifruit, peeled, quartered and sliced
Leaf lettuce
Sweetened shredded coconut

Steps:

  • Cut six rings, about 1/2 in. wide, from the center section of the cantaloupe. Remove seeds and set rings aside. Cube the remaining cantaloupe. In a bowl, combine orange juice and honey. Add grapes, kiwi and cubed cantaloupe; stir gently to coat. Place cantaloupe rings on lettuce; top with fruit and sprinkle with coconut.

Nutrition Facts : Calories 110 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 1g protein.

CANTALOUPE AND CUCUMBER SALAD



Cantaloupe and Cucumber Salad image

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

Categories     Bon Appétit     Salad     Fruit     Cantaloupe     Cucumber     Melon     Chile Pepper     Cardamom     Seed     Side     Summer

Yield 4 servings

Number Of Ingredients 15

1/2 cup olive oil
1/4 cup Champagne vinegar or white wine vinegar
1 teaspoon ground coriander
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cardamom
1/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
1 large English hothouse cucumber, sliced on a diagonal 1/2 inch thick
2 Fresno chiles, thinly sliced
1/2 cup unsalted, roasted pumpkin seeds (pepitas)
1/4 cup chopped cilantro
1/4 cup chopped mint
Sumac (for serving)
Ingredient Info
Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.

Steps:

  • Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
  • To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.

SAVORY WATERMELON SALAD



Savory Watermelon Salad image

Nothing says summertime like watermelon salad recipes. Put a twist on traditional fruit salads with Betty's Savory Watermelon Salad. Serve this side dish at cookouts, picnics or even backyard BBQs, for a refreshing and standout dish. Thinly sliced jalapeños are a great way to pack some extra heat into this dish. Our watermelon salad can be made 2 hours ahead of your event.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 8

1 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 teaspoon salt
5 cups 3/4-inch cubes seedless watermelon
1/2 cup diced red onion
1/2 cup diced English (seedless) cucumber
3 tablespoons thinly sliced fresh basil leaves
1/3 cup crumbled feta cheese

Steps:

  • In large serving bowl, mix lime zest, lime juice and salt with whisk until well blended. Add remaining ingredients except feta cheese. Gently toss to coat. Refrigerate about 30 minutes or until chilled.
  • Gently stir in feta cheese just before serving.

Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1/2 Cup, Sodium 100 mg, Sugar 5 g, TransFat 0 g

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