Cantaloupe and Cucumber Salad

Name: Cantaloupe and Cucumber Salad
Yield: 4 servings
Ingredients: 1 1/2 cup olive oil; 1 1/4 cup Champagne vinegar or white wine vinegar; 1 1 teaspoon ground coriander; 1 1 teaspoon kosher salt; 1 1/4 teaspoon freshly ground black pepper; 1 1/8 teaspoon ground cardamom; 1 1/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces; 1 1 large English hothouse cucumber, sliced on a diagonal 1/2 inch thick; 1 2 Fresno chiles, thinly sliced; 1 1/2 cup unsalted, roasted pumpkin seeds (pepitas); 1 1/4 cup chopped cilantro; 1 1/4 cup chopped mint; 1 Sumac (for serving); 1 Sumac; 1 a tart; 1 citrusy spice generally sold in ground form; 1 can be found at Middle Eastern markets; 1 specialty foods stores; 1 and online.

From the kitchen of Carly

Ripe cantaloupe meets crisp cucumber in a bright, spiced salad that balances sweet fruit with heat from fresh chiles. Cardamom and coriander deepen the dressing while pumpkin seeds add crunch and substance. Perfect for hot summer days.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup olive oil
11/4 cup Champagne vinegar or white wine vinegar
11 teaspoon ground coriander
11 teaspoon kosher salt
11/4 teaspoon freshly ground black pepper
11/8 teaspoon ground cardamom
11/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
11 large English hothouse cucumber, sliced on a diagonal 1/2 inch thick
12 Fresno chiles, thinly sliced
11/2 cup unsalted, roasted pumpkin seeds (pepitas)
11/4 cup chopped cilantro
11/4 cup chopped mint
1Sumac (for serving)
1Sumac
1a tart
1citrusy spice generally sold in ground form
1can be found at Middle Eastern markets
1specialty foods stores
1and online.

Instructions

Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.