Cantaloupe Salad with Olives and Red Onion

Name: Cantaloupe Salad with Olives and Red Onion
Yield: Serves 4 to 6
Ingredients: 1/2 , red onion, sliced thin; 1/3 cup, lemon juice (2 lemons); 1-3 teaspoons, honey (optional); 1 teaspoon ground dried, Aleppo pepper; 1/2 teaspoon, table salt; 1 , cantaloupe, peeled, halved, seeded, and cut into 1½-inch chunks (6 cups); 5 tablespoons, chopped fresh parsley, divided; 5 tablespoons, chopped fresh mint, divided; 1/4 cup finely chopped pitted oil-cured, olives, divided

12 comments

Appears in Cook's Illustrated July/August 2020

SERVES4 to 6

TIME20 minutes

Cantaloupe Salad with Olives and Red Onion

WHY THIS RECIPE WORKS

Melon salads are ideal hot-weather fare, but they're prone to some common pitfalls: namely, watered-down dressings and garnishes that slide to the bottom of the salad bowl. Because melons vary in sweetness, we started by tasting our cantalo...

This is a members' feature.