Cantaloupe and Cucumber Salad

Cantaloup and Cucumber Salad

Hang with me here, I feel like I have a lot to cover with this post! But first, this recipe for Cantaloupe and Cucumber Salad is to die for. And, I can say that, because I didn’t really create it. I got the recipe from the May issue of Bon Appétit Magazine. What is even greater is that it comes from Chef Sam Smith from Portland, Oregon’s Tusk restaurant. I did make a few changes to fit my palate. My palate being my serious cheese obsession level: midnight.

I also had a difficult time finding a few of the ingredients, so I made some replacements for simplicity. However, I highly suggest going to Tusk to get this salad in its original form if you ever get the chance. But, if I do say so myself, This is a pretty great second! The pepitas absolutely MAKE this salad. I ate, I fell in love, and I immediately thought of all the people who would love this salad.

I added fresh edible flowers since I couldn’t find Sumac berries at the store. Sumac is a spice made from the deep red berries of the sumac bush. My problem solving skills are on point. An already beautiful salad made even prettier! I mean seriously, have you seen a prettier salad?

Note: this is coming from a girl that isn’t that crazy about cantaloupes OR cucumbers?!?!!?

Okay, now for some life updates. First, I am now the assistant coach to my little sister’s junior high softball team! Yeah, I thought I was done coaching, but it called me back. It’s nice to do volunteer work, and it couldn’t be a better opportunity. I get to see my sister and be around the sport that I love. For those of you who are new to the blog, I played softball all the way through college. I gladly hung up my cleats after total and complete burnout when I graduated. But, years of being away from it had me missing it tremendously. Can you say, “competitive much?” The girls are so adorable. It will be low stress, high fun, and short term.

Second, after some research and e-mails with my endocrinologist, (er, basically my Type 1 doctor) I’ve decided to take the month of May to do Whole 30. Whoa, whoa, whoa, whoa, slow down there! Because of some of my limitations, this first round is going to be like a “Faux 30.” I know, the whole point of that diet is that you don’t cheat on anything. Well, because of my condition, and the newness of my condition, we first want to see how my body reacts, etc. This is boring, whatever, the point is, this month I will still be doing a very low carb diet.

So, because of my faux 30 and softball practices, I won’t be posting as much this month. Whoa, whoa, whoa, slow down there! *as much, being the operative phrase. This is my happy place, so I can’t leave it for very long. I would honestly create recipes, do dishes, take pictures, and write to you fine folks rather than binge watch Netflix. That’s the truth. So, I’ll definitely be here, just maybe not three full posts a week. I thought you should know why. All is well. Well enough as one can be when jonesing for a slice of bread.

Okay, but this salad is so close to being Whole 30 it’s not even funny. Sub out the white wine vinegar for apple cider vinegar, and hold the cheese. All day, every day! First day of Faux 30, here I come!

Cantaloupe and Cucumber Salad

Cantaloupe and Cucumber Salad

Cantaloupe and Cucumber Salad

Cantaloupe and Cucumber Salad

Cantaloupe and Cucumber Salad

Cantaloupe and Cucumber Salad

Cantaloupe and Cucumber Salad

Cantaloupe and Cucumber Salad

Print Recipe
Serves: 8


  • 1/2 cup olive oil
  • 1/4 cup champagne vinegar or white wine vinegar
  • 1 tsp ground coriander
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp ground cardamom
  • 1/2 large cantaloupe
  • 1 hothouse cucumber
  • 1 Persian cucumber
  • 1 white jalapeño pepper
  • 1 1/2 cups small balls of fresh mozzarella
  • 1/4 cup cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/2 cup pepitas
  • Fresh, edible flowers for topping



Whisk olive oil, vinegar, coriander, salt, ground pepper, and cardamom together.


Peel and seed the cantaloupe and chop into bite-sized pieces. Chop the cucumbers and add to the dressing with the cantaloupe. De-seed and chop the pepper into small pieces, and add to the bowl.


Drain the mozzarella balls, and add to the salad. Gently toss together, and let marinate 15 minutes.


Add in the cilantro, mint and pepitas. Toss and serve with fresh, edible flowers.

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  • Reply
    May 1, 2017 at 11:33 am

    Beautiful salad-definitely one that I will put in my rotation! Congratulations on your coaching job! Way to go Girl! Wishing you all the best! P.S.-Will miss your three weekly posts; but understand. Looking forward to whatever you do post! Take care Karlee! And good luck with faux whole 30!

    • Reply
      May 1, 2017 at 11:46 am

      Oh, Mary, Thank you!!! I’m really looking forward to this month. I think it will be great for my creativity 🙂 Appreciate it!

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