This healthy cantaloupe salad is sweet, fresh, cool, and pretty much summer in a bowl! With cucumber, tomatoes, vegan feta, mint, and a lemon-y harissa dressing. Perfect for summer lunches and backyard cookouts with friends. Vegan and gluten-free with an oil-free option.
Combine the cantaloupe, cucumber, tomatoes, and mint in a large bowl.
In a small bowl whisk together the lemon juice, maple syrup, olive oil, lesser amount of harissa, and a generous pinch of salt and pepper. Taste and add more harissa, if desired. Drizzle about half of the dressing on the salad and toss to combine. Taste and add more dressing, salt, pepper, and/or lemon.
Top with crumbled feta. Refrigerate for 1 to 2 hours to allow the flavors to mingle. Serve cool or at room temperature.
SubstitutionsWatermelon is a good replacement for the cantaloupe.If you need to use a regular cucumber instead of English, I recommend peeling it. Then slice in half lengthwise, scoop out the seeds, and cut into half moons.Serving and StorageThe salad is best eaten a few hours after it's made, cool or at room temperature. Leftovers till taste great the next day, but after day 2 the mint and tomatoes will look a bit sad. Store in an airtight container in the refrigerator.