Cantaloupe and Cucumber Salad

Name: Cantaloupe and Cucumber Salad
Ingredients: 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)

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