Cooking With Cal: Discover how to make a Cucumber, Cantaloupe and Mint Salad

FORT MYERS, Fla. —

Chef Cal Bruno and Genevieve of Bruno’s of Brooklyn Italian Eatery joined “Gulf Coast News Today,” sharing their recipe for a Cucumber, Cantaloupe and Mint Salad.

Chef Bruno says the fresh, juicy dish is perfect for the hot summer days here on the Gulf Coast.

Recipe:

-Small cantaloupe melon, scooped into balls

-Cucumbers, sliced

-Fresh mint leaves

-1 tbsp organic first cold-pressed extra virgin olive oil

– 1 Tbsp honey

-1 Tbsp lime or lemon juice or both

-Salt & black pepper to taste

-Fresh Italian flat leaf parsley, chopped

To prepare the dish, start by adding melon balls and cucumber slices to a large bowl. Then, include fresh mint and parsley for added flavor.

In a small bowl, mix olive oil, honey, lime juice, salt, and pepper to create the dressing. Pour the dressing over the salad and gently toss to combine.

Chill the salad for 10 minutes before serving it cold.

Watch the full segment above!

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