Recipe: Capture the Coast Salad

Recipe: Capture the Coast Salad

Dressing:
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

Salad:
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