Recipe: Cantaloupe and Tomato Salad

Add some color to your summer table

Loaded with fresh ingredients and plenty of vitamins to match, this salad is sure to add some color to your table. And a mix of jalapenos, lime juice and pumpkin seeds adds a bright flavor!

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  • 1 cantaloupe 12 cherry tomatoes, halved
  • 12 basil leaves
  • 1 small jalapeño, sliced into thin rounds
  • 3 tablespoons roasted, unsalted pumpkin seeds
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper


  1. Cut the cantaloupe in half and scoop out the seeds. Use a soup spoon to scoop out bite-sized pieces and add to a serving bowl.
  2. Scatter the tomatoes, basil, jalapeño and pumpkin seeds over the cantaloupe.
  3. Drizzle the lime juice and oil, and sprinkle the black pepper over everything.

Nutrition information (per serving)

Makes 4 servings
1 serving = 1 cup

Calories: 130
Total fat: 6 g
Saturated fat: 1 g
Trans fat: 0 g
Protein: 3 g
Total carbohydrate: 16 g
Fiber: 2 g
Sugar: 13 g
Cholesterol: 0 mg
Sodium: 30 mg

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