Did you know cantaloupe and cucumber are in the same family? As cucurbits, they make up a part of the vine-crop family that includes other favorites like watermelon and squash. We’ve been experimenting with the two flavors in a variety of dishes at our house, and it turns out they’re delicious together.

Juicy, ripe cantaloupes and crunchy cucumbers make a tempting pair in this fresh summer salad. Grilling the cantaloupe with a brushing of real melted butter concentrates the flavor of the fruit and gives the salad a slightly smoky element, while a vinegar lime dressing offers up a tangy twist to the usual fruit salad. Bite sized Mozzarella balls offer up a pleasantly chewy texture, while a sprinkling of fresh basil adds an herbal element. Add this sweet and tangy salad to the menu for your next backyard barbeque.

Grilled Cantaloupe and Cucumber Salad

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 6 servings

Serving Size: about 1/2 cup

Grilled Cantaloupe and Cucumber Salad


  • 1 large cantaloupe, preferably not too ripe
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 3 tablespoons rice vinegar
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 1 teaspoon honey
  • 2 large cucumbers
  • 1/2 pound Bocconcini (bite-size fresh Mozzarella balls)
  • ½ cup fresh basil, chopped


  1. Prepare charcoal grill for direct grilling.
  2. Cut cantaloupe in half lengthwise and scoop out seeds. Cut each half into slices, approximately ¾ inch thick. Dry cantaloupe thoroughly with paper towels. Brush liberally with butter, and then place on grill.
  3. Grill until marked and just warmed through but still crunchy, 2 to 3 minutes per side. Allow melon to cool.
  4. Combine salt, rice vinegar, lime juice and honey and whisk until well combined. Taste and adjust seasonings to your liking.
  5. Peel and seed the cucumbers, then slice into ¼ inch thick half moons.
  6. Remove melon rinds and discard. Then cut cantaloupe into bite-sized pieces and place into serving bowl along with the cucumber, Bocconcini and basil. Add dressing and toss lightly.
  7. Serve immediately.

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