Savory Shaved Cantaloupe Salad
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This savoury shaved cantaloupe salad is a sophisticated way to enjoy seasonal melon. By slicing the fruit into delicate ribbons, you create a beautiful texture that perfectly carries the contemporary flavour profile of aromatic tarragon and subtle heat from the Aleppo-style pepper. It is a refreshing departure from traditional fruit salads, leaning into more complex, savoury notes that highlight the natural sweetness of the cantaloupe without being cloying.
As a vibrant vegan dish, this recipe works exceptionally well as a light starter for a summer lunch or as a unique side for a weekend barbecue. The combination of high-quality olive oil and flaky sea salt transforms the simple melon into an elegant plate that is both healthy and hydrating. Serve it immediately while the fruit is chilled for the most refreshing results.
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Ingredients for Savory Shaved Cantaloupe Salad
1/2 medium cantaloupe
Olive oil (for drizzling)
Tarragon leaves and Aleppo-style pepper (for serving)
Flaky sea salt
How to make Savory Shaved Cantaloupe Salad
Back to contentsRemove rind of cantaloupe in a very thin layer with a knife; remove seeds. Cut in half and very thinly slice each piece crosswise on a mandoline or by hand to make ribbons.
Arrange cantaloupe on a platter and drizzle with oil. Top with tarragon, Aleppo-style pepper, and sea salt.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
28 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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