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  • 1/4 cup extra-virgin olive oil
  • 1/4 cup white balsamic or rice vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh mint
  • 1/2 small cantaloupe, cut into chunk (about 2 cups)
  • 1 cup cherry or grape tomatoes, cut into halves
  • 1/2 cup chopped, peeled cucumber


  1. Whisk oil, vinegar, sugar, salt and pepper in a small bowl.
  2. Combine mint, cantaloupe, tomatoes and cucumber in a large bowl. Add dressing; toss well.

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The recipe was originally published as Cantaloupe and Tomato Salad on

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