Using a sharp knife, cut from one end of the slice to the other as close as you can to the rind, slowly and carefully cutting the orange flesh away from the peel. Slice into bite size pieces.
1 cantaloupe
Slice the cucumber into thin slices.
1 cucumber
Slice the onion in half lengthwise. Cut off both ends of one of the halves and remove the outer layer. Place the sliced onion, end cut down and slice into thin slices. If onion slices seem too long for you, cut them in half.
1/2 red onion
Wash and core your bell pepper. Slice into thin slices and then cut the slices in half.
1 bell pepper
Apple cider vinagrette
Whisk all ingredients in a bowl together and set aside.
4 tablespoons apple cider vinegar
2 tablespoons olive oil
1 pinch seasalt
1/2 teaspoon black pepper
Assembling the salad
Add all the vegetables and fruit in a large bowl. Add the vinagrette and mix carefully. Serve with chopped basil and mint.
basil
mint
Recipe notes
Storing the salad
Store leftover salad in the refrigerator in an airtight container for up to 5 – 6 days.
Making the salad ahead
This salad can easily be made ahead and chilled until ready to use. For best presentation, don’t make ahead more than 24 hours in advance.