Tomato and Cantaloupe Salad

Tomato and cantaloupe salad
 Dana Gallagher
Serves 4
preparation
10
minutes
cooking
10
minutes

Ingredients

1
pint
cherry tomatoes, halved
1/2
cantaloupe, cut into 1-inch pieces
1/4
cup
fresh mint
2
tablespoons
extra-virgin olive oil
kosher salt and black pepper

Directions

  1. In a large bowl, gently toss the tomatoes, cantaloupe, mint, oil, and 1/4 teaspoon each salt and pepper.
Sara Quessenberry
May 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 63
  • Protein 2 g
  • Carbohydrate 12 g
  • Sugar 9 g
  • Fiber 2 g
  • Fat 7 g
  • Sat Fat 1 g
  • Sodium 141 mg
  • Cholesterol 0 mg
What does this mean? See Nutrition 101.