Tomato and Cantaloupe Salad with Coriander Lime Vinaigrette

Tomato and Cantaloupe Salad with Coriander Lime Vinaigrette

for the Salad

  • 4 cups heirloom cherry tomatoes, halved
  • 1 cucumber, peeled and cubed
  • 2 cups cantaloupe, cubed
  • 8 ounces feta cheese, cubed or crumbled
  • 1 medium avocado, peeled and cubed
  • 1/2 cup basil leaves,  cut into chiffonade
  • 1/4 cup red onion, finely chopped

for the Coriander Lime Vinaigrette:

  • 1 teaspoon coriander seeds
  • 1 tablespoon honey
  • 1 tablespoon lime zest
  • 1/3 cup olive oil
  • 3 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste
  1. Combine the tomatoes, cucumber, cantaloupe, cheese, avocado, basil and onion in a large bowl.
  2. Over medium heat, toast coriander seeds in a dry skillet until aromatic, about 2-3 minutes. Empty on a plate to cool. Transfer to a spice grinder or a mortar and pestle and coarsely grind.
  3. Whisk together the oil, lime juice, vinegar, honey, lime zest, salt, pepper and coriander.
  4. Pour over tomato mixture and gently toss. Season with more salt and pepper is desired.