Tomato, Cantaloupe, and Mint Salad

Tomato, Cantaloupe, and Mint Salad
Paul Sirisalee
Sweet meets savory in this utterly refreshing salad—perfect on a hot summer day.

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Serves 4
preparation
10
minutes
cooking
30
minutes

Ingredients

1
cup
balsamic vinegar
2
tablespoons
light brown sugar
1
pound
tomatoes, cut up
1/4
cantaloupe, cut up
2
tablespoons
olive oil
1/2
cup
mint leaves
kosher salt and black pepper

Directions

  1. In a small saucepan, let the vinegar and brown sugar simmer until reduced to ¼ cup, 15 to 20 minutes. Transfer to a small bowl and let cool.
  2. Divide the tomatoes and cantaloupe among plates. Dividing evenly, drizzle with the oil and balsamic syrup, sprinkle with the mint, and season with ¼ teaspoon each salt and pepper.

 

Sue Li
August 2012

Nutritional Information

  • Per Serving
  • Calories 181
  • Fat 7 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 152 mg
  • Protein 2 g
  • Carbohydrate 26 g
  • Sugar 23 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 46 mg
What does this mean? See Nutrition 101.

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