cantaloupe and cucumber salad by epicurious

Recipe by Epicurious and Bon Appetite Magazine issue May 2017

California is in a heat wave. And we have been surviving by making lots and lots of melon salads. Anything that can leave us feeling refreshed is right up our alley during the heat. We try our best to keep the oven off during the day.

Ingredients:

• 1/2 cup olive oil

• 1/4 cup Champagne vinegar or white wine vinegar

• 1 teaspoon ground coriander

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1/8 teaspoon ground cardamom

• 1/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces

• 1 large English hothouse cucumber, sliced on a diagonal 1/2 inch thick

• 2 Fresno chiles, thinly sliced

• 1/2 cup unsalted, roasted pumpkin seeds (pepitas)

• 1/4 cup chopped cilantro

• 1/4 cup chopped mint