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Strawberry, Cucumber, and Melon Salad with Dijon Vinaigrette

  • Author: Our Best Bites


A cantaloupe on a green salad? With Dijon dressing? Why not! Live life on the edge! The surprising mix of flavors combines perfectly for a great summer meal.


  • 1/2 small onion, thinly sliced
  • 1 pound strawberries, hulled and sliced
  • 1 English cucumber, peeled and sliced
  • 1/2 cantaloupe, peeled and chopped (about 2 1/2 cups)
  • 4 cups baby spinach (about 4 ounces)
  • Dijon Vinaigrette to taste
  • 1/4 cup white wine vinegar
  • 1 tablespoon mustard
  • 1/2 teaspoon kosher salt
  • 56 turns of coarsely ground black pepper
  • 2/3 cup extra-virgin olive oil (I used our Lemon Olive Oil; garlic or regular would also be delicious)


  1. To make the dressing, whisk together the vinegar, mustard, salt, and pepper. While whisking, very slowly add in the olive oil (this can also be done in a blender while the blender is running) until the dressing is thick and the oil is completely integrated into the vinegar. Refrigerate until ready to serve.
  2. To make the salad, soak the sliced onion in ice water for about 10 minutes. Place the sliced strawberries, sliced cucumbers, chopped cantaloupe, and drained onions in a large bowl. Gently toss with 4 cups of baby spinach. Either dress the entire salad with about 1/3 cup of the dressing, or add the dressing to individual servings (that’s how I like to do it, especially if we’re not going to eat it all at once).


  • Serving Size: 8