A little cool, a little peppery… it’s a perfect salad on a hot day. Eat as a side, snack or light meal.
Ingredients
- 1 cantaloupe
- 1 large cucumber (I used English)
- 1 red bell pepper
- 2/3 large red onion
- 1 – 2 tablespoons apple cider vinegar
- 1/2 teaspoon fresh cracked pepper, or to taste
- good pinch of salt
Instructions
Slice your cantaloupe in half (doesn’t matter if you slice it horizontally or vertically). Scoop out the seeds with a large spoon and discard. Slice your cantaloupe halves into 5 or 6 slices. Using a sharp knife, cut from one end of the slice to the other as close as you can to the rind, slowly and carefully cutting the orange flesh away from the peel. I often will then cut my slice in half lengthwise making my slices thin. I like them to be about 1/4 inch in thickness. Cut slices in whatever size you like.
For the cucumber, slice off each end and using a vegetable peeler remove the outer skin (leave skin on for extra nutritional value and fiber). Slice the cucumber into 1/8 – 1/4 inch slices.
Wash and core your bell pepper. Cut bell pepper horizontally into 1/4 – 1/8 inch slices and then cut those individual slices into thirds. Discard any unwanted pieces.
Slice off both ends of the onion, remove the outer layer and slice in half. Place your sliced onion, cut side down and slice into 1/8 – 1/4 inch slices. If onion slices seem too long for you, cut them in half.
Place ingredients in a large bowl. Add apple cider vinegar, salt and pepper and mix well to coat. Cover and set in the refrigerator for an hour or so to chill and marinate, mix occasionally if you like.
Serve chilled or room temp. Serves 4 – 6.
NOTES:
Try adding a sprinkle of fresh chopped/julienned basil over top for an added layer of flavor.