This 15-minute Cantaloupe Melon Relish is quick and scrumptious, with just 7 ingredients. No cooking. No waiting.
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, 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 it 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), cutting board, measuring cups and spoons, 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
Cantaloupe Melon Relish
Cantaloupe, red onion, herbs and a vinaigrette is a wonderful relish for fish, chicken, and lamb, or a delicous addition to a salad.
- 2 cups cantaloupe mellon (melon peeled, seeded and flesh diced small)
- 1/4 cup red onion (diced small)
- 1/2 cup fresh curly parsley (leaves only, chopped)
- 1/4 cup fresh mint (leaves only, chopped)
- 1/4 cup fresh basil (leaves only, chopped)
- 1 tablespoon olive oil
- 1 tablespoon white balsamic vinegar
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.
Affiliate Disclosure: Many of the links included throughout Recipe Idea Shop are affiliate links, which means if you follow them and you buy something, we will get a small commission. It doesn’t cost you a penny more, and you can still use your Amazon Prime account to buy. Don and I love our Amazon Prime account. This posting includes affiliate links.
Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
WHAT’S NOT TO LOVE?
Trust me, you’re gonna love this recipe. Up your recipe repertoire. Add this recipe to your collection. But don’t stop there…subscribe to our email newsletter and get a free cookbook and a printable grocery shopping list.
RATE, PIN & SHARE!
Please Rate our recipes, and Pin and Share them on social media. Comments are welcome, too!