By Casa de Suna
Published Aug 12
If you’re a fan of cucumber salad, trust us when we say this version will take things to the next level.
Choosing a ripe cantaloupe, one that feels heavy for its size, is crucial when it comes to making sure the salad is as delicious as possible.
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How to Make It
Difficulty: Easy
Overall Time: 15 min
Prep Time: 15 min
Serves: 4
INGREDIENTS
- 1 small garlic clove, minced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp pomegranate molasses
- ½ tsp fine sea salt, plus more to taste
- ½ tsp sumac
- ½ cantaloupe, peeled, seeded and cut into bite-sized pieces, about 4 cups
- 3 mini cucumbers, smashed and torn into bite-sized pieces
- ½ small red onion, very thinly sliced
- ¼ cup torn mint leaves, plus more for garnish
- Freshly ground black pepper, to taste
- Aleppo pepper, to taste (optional)
- 1 cup pita chips
INSTRUCTIONS
- Whisk garlic with oil, lemon juice, pomegranate molasses, salt and sumac in a large bowl.
- Add cantaloupe, cucumber, onion and mint then toss to coat. Season with black pepper and Aleppo pepper, if using. Taste and adjust salt as needed.
- Stir in pita chips then quickly transfer to a large platter. Garnish with more mint leaves and serve immediately.
