This 15-minute Cantaloupe Melon Relish is quick and scrumptious, with just 7 ingredients. No cooking. No waiting.
Cantaloupe Melon Relish with a light vinaigrette is perfect atop a bed of greens.
Cantaloupe Melon Relish is versatile
It's cantaloupe melon season, but you can only eat so much cup-up melon, right? We have been making all sorts of things with cantaloupe lately. And this Cantaloupe Melon Relish ranks high on our list of ways to eat cantaloupe. The vinaigrette is SO simple—just a tablespoon of olive oil mixed with a tablespoon of white balsamic vinegar. Such a delightful vinaigrette for salad. And the completed relish is tasty not only as part of a nice green salad but also over fish, lamb, or chicken. Real comfort food with a healthy twist.
Plus, it takes less than 15 minutes to make. Peel and seed the melon, dice the flesh, and add some diced red onion and a few fresh herbs. Add the vinaigrette. Mix gently. And you're done!
The best thing about this recipe is it is a whole food recipe that is free of most foods that cause allergies and sensitivities. Just about anyone can eat it and will love it. Comfort food with a healthy twist.
What You Need
You need a couple of knives (paring and chef's knife), a cutting board, measuring cups and spoons, a wire whisk, and a pretty little bowl. You can never have too many little bowls. Get the best kitchen tools and dishes you can afford and you'll never be sorry.
Cantaloupe Melon Relish Recipe
Author: Recipe Idea Shop
Ingredients
Salad
- 2 cups cantaloupe melon (melon peeled, seeded and flesh diced small)
- ¼ cup red onion (diced small)
- ½ cup fresh curly parsley (leaves only, chopped)
- ¼ cup fresh mint (leaves only, chopped)
- ¼ cup fresh basil (leaves only, chopped)
Vinaigrette
- 1 tablespoon olive oil
- 1 tablespoon white balsamic vinegar
Instructions
- Dice and chop all the ingredients except the vinaigrette (melon, onion, parsley, mint, basil) and put it together in a bowl.
- In a separate bowl ore measuring cup, whisk the vinegar and oil until they are emulsified into a vinaigrette.
- Pour the vinaigrette over the cantaloupe mixture and stir gently.
- Serve immediately on salad or over meat or fish.
- Refrigerate the relish if you are not serving it immediately or in the unlikely event that you have any left over.
Other Recipes To Try
- Tomato Basil Chutney
- Leftover Watermelon Recipes
- Pickle Wraps
- Watermelon Olive Mint Salad
- Cucumber & Onion Salad
- Dill Cucumber Salad
- Fennel Orange Cucumber Salad
- How To Make Mint Iced Tea
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.
