This sweet and savoury salad is a great way to highlight the end of summer juicy tomatoes and ripe melons. They get tossed with crunchy cucumber in a ginger lime dressing and finished with a good drizzle of olive oil (pull out the good stuff!). Don’t skip sprinkling extra salt on before serving – salt brings out the flavor in those beautiful summer tomatoes!
Ingredient highlight
Melon! these late summer fruits are packed full of immune-boosting vitamin C and A and rich in potassium, folate, and fiber. Plus it contains lots of water, making them a super hydrating, refreshing fruit.
Pro tip: Freeze leftover chunks for a vitamin C-rich smoothie!
Servings 4 People
Prep Time 15 minutes Ingredients
- Zest from 1 lime + 2 tbsp lime juice
- 2 tsp fresh grated ginger
- 1 tsp maple syrup
- ½ tsp kosher salt, plus more for sprinkling on top
- 2 large tomatoes, cut into 1-inch pieces about 3-4 cups
- 2 cups chopped cantaloupe or melon
- 1 cucumber, peeled, halved lengthwise and sliced in ½-inch thick pieces (about 2 cups)
- Black pepper
- Olive oil
Instructions
- In a large bowl, whisk together the lime zest and juice, ginger, maple, and salt.
- Add tomatoes, melon, and cucumber and toss gently to coat.
- Transfer to a platter and top with a generous drizzle of good olive oil, freshly grated black pepper, and a generous sprinkling of salt (tomatoes need plenty of salt to bring out their flavor).
Items you can prep ahead (optional)
- Prep 2 large tomatoes, 2 cups chopped melon, and 1 cucumber
- Make the salad
Substitutions:
- Use any seasonal fruit in place of the melon (peaches, watermelon, cherries, etc…)
- Don’t have a good ripe summer tomato? No prob! Just skip it and add more cucumber and melon.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days
Leftovers + Repurposing:
- This salad is delicious right out of the fridge or closer to room temperature.
- Top leftovers with salt, pepper, and olive oil. If you have fresh herbs, sprinkle them over top!
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