Recipe: Cantaloupe and Tomato Salad

Live (and eat!) colorfully
Cantaloupe, tomatoes and pumkin seed salad

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

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1 cantaloupe 12 cherry tomatoes, halved.

12 basil leaves.

1 small jalapeño, sliced into thin rounds.

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3 tablespoons roasted, unsalted pumpkin seeds.

2 tablespoons fresh lime juice.

1 tablespoon extra-virgin olive oil

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½ 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.

Nutritional Information (per serving)

Makes 4 (1 cup) servings

130 calories, 6 g total fat, 1 g saturated fat, 0 g trans fat, 3 g protein, 16 g total carbohydrate, 2 g fiber, 13 g sugar, 0 mg cholesterol, 30 mg sodium

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