Soups, Salads & Sides

Tomato-Cantaloupe Salad

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When summer arrives, I get very excited. Excited because summer means fresh fruits and vegetables.

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There’s a lot to love about this recipe. It has only four ingredients. And the key to its refreshing, sophisticated taste is quality extra virgin olive oil and fresh mint. Seriously. A quality olive oil can make all the ingredients of a dish work together beautifully.

tomato cantaloupe salad Pennzoil Summer Rollback #FuelTheLove #CollectiveBias #ad

Tomato-Cantaloupe Salad

Rating: 51

12 minutes

Yield: 4 servings


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


Gather your ingredients. Slice the tomatoes. Cut the cantaloupe. Chop the mint.

Put the tomatoes and cantaloupe in a large bowl. Season with salt and pepper. Drizzle with olive oil, add chopped mint and gently toss to coat. Serve immediately or refrigerate in an airtight container.

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