Name: Cantaloupe and Cucumber Salad
Yield: 4 servings
Ingredients: ½ cup olive oil; ¼ cup Champagne vinegar or white wine vinegar; 1 teaspoon ground coriander; 1 teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ⅛ teaspoon ground cardamom; ½ large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces; 1 large English hothouse cucumber, sliced on a diagonal ½ inch thick; 2 Fresno chiles, thinly sliced; ½ cup unsalted, roasted pumpkin seeds (pepitas); ¼ cup chopped cilantro; ¼ cup chopped mint; Sumac (for serving); Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.

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Alex Lau

Savory fruit salads are officially a thing. For evidence, look no further than this recipe from Tusk in Portland, OR. (And, for the record, cucumber is a fruit.)

Recipe notes