A good cantaloupe doesn't need much enhancement, if any, but crisp cucumbers, fresh herbs and raspberries are natural pairings that will really make the flavor sing. It's a great twist on a traditional fruit salad and holds its own as a weeknight side dish, or for a potluck or summer gathering. Cantaloupe salad will keep well in the fridge for a few days, so don't be intimidated by the servings yield - you'll want to eat it for days.
Combine the cantaloupe, cucumber, mint, and basil leaves in a large salad bowl.
Whisk the lemon juice, extra virgin olive oil, and honey until the honey is dissolved and the dressing is smooth.
Pour the dressing over the salad ingredients and toss until combined. Dot with fresh raspberries and serve. Alternatively, portion into bowls and then garnish with fresh raspberries.
Notes
This salad is only as good as the ingredients, so be picky. A ripe cantaloupe will smell sweet, feel heavy for its size, and have a firm rind that is golden in color without a hint of green.
To make this recipe vegan, use agave nectar in place of honey.
Storage Instructions: store leftovers in a sealed container in the fridge for up to 3 days.