Join our community of Solution Seekers!

Tomato, Cantaloupe, and Mint Salad

Tomato, Cantaloupe, and Mint Salad
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2012

Nutritional Information

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

Quick Tip

Fresh basil in a jar
Try substituting basil for the mint and honeydew melon for the cantaloupe.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.