There’s something so simple and special about this cantaloupe melon salad recipe. It was one of my mum’s favourite recipes to make, and it’s one I still love today.
The combination of sweet melon and fresh herbs feels so nostalgic — especially at Christmas when we’re all looking for something light, refreshing, and a little bit festive.
This one’s inspired by a 1970s South African cookbook classic. I’ve kept it simple like the original, but gave it a little 2025 glow-up: more fresh herbs, a lighter dressing (the original was a bit oily and my kids weren’t fans).
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Ingredients for the melon salad
- Cantaloupe melon:
The sweet, juicy base of the salad — melon or honeydew both bring a refreshing, summery flavour. - Cherry tomatoes:
Add a pop of colour and a subtle acidity that balances the melon’s sweetness. - Cucumber:
Brings crunch and a cooling contrast to the soft melon. - Parsley:
Adds a fresh, grassy note that lifts the whole salad. - Mint:
The key herb that makes this salad taste bright and festive. - Chives:
Delivers a gentle oniony sharpness without overpowering the dish. - Apple cider vinegar:
Gives the dressing a light tang that cuts through the sweetness. - Extra virgin olive oil:
Adds richness and helps tie all the flavours together. - Sugar:
A touch of sweetness if your vinegar is very sharp or your melon isn’t fully ripe.
See recipe card for quantities.
How to make this cantaloupe salad
Prepare the melon: Cut the melon in half, scoop out the seeds, and shape the flesh into small cubes or balls using a spoon or melon baller — both work well.
Prepare the cucumber: Peel and dice the cucumber into small cubes. Sprinkle with salt, cover with a plate, leave for 30 minutes. Rinse with cold water and drain.
Make the dressing: Add all the dressing ingredients to a small screw-top jar, pop the lid on, and give it a good shake until everything’s well combined.
Assemble the salad: In a large mixing bowl, toss together the melon, tomatoes, and cucumber. Pour over the dressing, cover, and refrigerate for 2–3 hours so the flavours can develop.
Add herbs before serving: Stir through the chopped parsley, mint, and chives just before serving.
Serve and enjoy!: Spoon into bowls or cups and serve with a spoon to catch all the delicious juices.
Hint: Serve it alongside our Creamy Prosciutto Pasta – The salty prosciutto and rich sauce pair perfectly with the light, fruity salad for a balanced, delicious meal.
Tips for Success
- Chill the salad: Letting it sit in fridge for 2–3 hours makes it extra juicy and refreshing.
- Fresh herbs: Only add them just before serving so they stay vibrant.
- Use a spoon: This salad has lots of delicious juice — you’ll want to enjoy every bit! The original recipe my mum used always served it with garlic bread to soak up the flavour.
- Not a fan of saucy salads? Simply reduce the dressing or drain off some of the melon juice before serving for a drier, crisper finish.
Simple substitutions for this salad
- Use green or orange melon: We used cantaloupe (orange fleshed), but traditional green melon (honeydew) is just as beautiful and sweet.
- Make it a meal: Add ribbons of prosciutto just before serving — it pairs perfectly with the sweet melon and adds an elegant twist. Serve with garlic bread to soak up the juices and make it a light meal.
- Add crunch: Sprinkle with toasted pistachios or pumpkin seeds for extra texture.
- Freshen it up: Add a little squeeze of fresh lime or lemon just before serving if you like a zesty finish.
Can you make cantaloupe salad ahead?
This salad is best served on the same day while everything is fresh and crisp. If you do have leftovers, store them in an airtight container in the fridge for up to 1 day. Add fresh herbs just before serving and drain off excess juice if needed.
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Pairing
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Cantaloupe Salad with Cucumber and Fresh Herbs
- Total Time: 3:25
- Yield: 6 1x
Ingredients
- 1 Cantaloupe melon - (orange cantaloupe), can use honeydew (green-fleshed) in the photos — both work beautifully
- 250 g cherry tomatoes
- 1 large cucumber, peeled and diced
- A pinch of salt
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 tablespoon fresh chives, chopped
French Dressing
- 2 teaspoons Apple Cider vinegar
- 1 tablespoon Extra virgin olive oil
- Salt and pepper, to taste
- ½ teaspoon Castor sugar
Instructions
Prepare the melon
- Cut the melon in half, remove the seeds, and scoop the flesh into small cubes or balls
Prepare the cucumber
- Peel and dice the cucumber into small cubes. Lightly sprinkle with salt, cover with a plate, and leave for 30 minutes. Rinse well with cold water and drain.
Make the dressing
- In a small bowl, whisk together the vinegar, salt, pepper (and sugar if using). Slowly drizzle in the oil while whisking to combine.
- Or add all the dressing ingredients to a small screw-top jar, pop the lid on, and give it a good shake until everything’s well combined.
Assemble the salad
- In a large mixing bowl, toss together the melon, tomatoes, and cucumber. Pour over the dressing, cover, and refrigerate for 2–3 hours so the flavours can develop.
Add herbs before serving
- Stir through the chopped parsley, mint, and chives just before serving.
Serve and enjoy!
- Spoon into bowls or cups and serve with a spoon to catch all the delicious juices.
- Prep Time: 25
- Marinate 3 hours:
- Category: Salads
- Method: Mixing
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