1/2 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
2 tablespoons minced shallot
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon garlic powder
Freshly ground pepper to taste
3 cups (1/4 inch chunks) peeled cucumbers
Salt to taste
3 cups (1/4 inch chunks) cantaloupe
3 cups grape tomato halves
1/2 cup chopped or thinly sliced mint leaves
For the dressing, combine the olive oil, vinegar, shallot, Dijon mustard, salt, garlic powder and pepper in a jar with a tight-fitting lid. Secure the lid and shake well.
For the salad, place the cucumbers in a colander or large strainer. Sprinkle with salt and toss well. Let stand in the colander over a bowl or soup dish for 30 minutes to drain the excess moisture. Rinse briefly and pat dry with paper towels. Combine the cucumbers, cantaloupe, tomatoes and mint in a serving bowl. Chill until serving time. Add the dressing just before serving and toss to coat.
Yield: 6 servings