Source: Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson

Serves 4
  • ½ small cantaloupe, balled or cut into 1 inch pieces (about 1 cup)
  • 2 small tomatoes cut into thin wedges (about 1 cup)
  • ½ cucumber peeled and diced (about 1 cup)
  • 1 large rib celery, diced (about ¾ cup)
  • 1 cup plain yogurt
  • ½ cup fresh mint, plus more for garnish
  • 1 tablespoon sherry vinegar
  • 2 teaspoons honey
  • 2 teaspoons lemon juice
  • Salt and freshly ground black pepper to taste

Combine the cantaloupe, tomatoes, cucumber and celery in a bowl.

In a small bowl, whisk yogurt, ½ cup fresh mint, sherry vinegar, honey, and lemon juice.

Pour dressing over the melon salad and mix until well combined. Season with salt and pepper and garnish with mint leaves.