Refreshing Melon Olive Salad with Basil & Peaches (Easy Summer Recipe)
This melon olive salad combines juicy cantaloupe, ripe peaches, and briny green olives tossed with a bright lemon-maple dressing and fresh basil. It’s the ultimate sweet and savory summer salad — light, refreshing, and perfect for picnics, BBQs, or a healthy Mediterranean-style side dish. Naturally vegan, gluten-free, and ready in 15 minutes!
Ingredients
For the Salad:
- 1 cantaloupe melon - skin and seeds removed, diced
- 2 ripe peaches - pits removed, diced
- 10-15 green olives - pitted and sliced (Castelvetrano or Cerignola recommended)
- ½ cup roasted almonds - or any nuts/seeds of choice, roughly chopped
- 1 bunch fresh basil - torn or roughly chopped
For the Lemon-Maple Dressing:
- 2 tbsp extra-virgin olive oil
- 1 tbsp maple syrup
- Juice from ½ lemon
- ½ tsp dried thyme
- ⅓ tsp dried oregano
- Pinch of sea salt
- Pinch of black pepper - to taste
Instructions
- Make the dressing: In a small bowl or jar, whisk together olive oil, maple syrup, lemon juice, thyme, oregano, salt, and pepper. Whisk or shake until fully combined.
- Assemble the salad: Add diced cantaloupe and peaches to a large salad bowl. Add sliced olives and drizzle with the lemon-maple dressing.
- Add basil and nuts: Sprinkle over the chopped basil and roasted nuts. Toss gently to coat all ingredients evenly.
- Taste and adjust: Add more lemon juice or salt if needed. Serve immediately or chill for 10–15 minutes for an extra-refreshing flavor.
Notes
Pro Tips
- For best flavor: Use ripe but firm fruit so the salad doesn’t get mushy.
- Make-ahead: Prep the fruit and dressing separately and toss just before serving.
- No nuts? Substitute with roasted pumpkin or sunflower seeds for crunch.
- Upgrade: Add vegan feta or drizzle with balsamic glaze for a Mediterranean twist.
- Mediterranean Cantaloupe Olive Salad with Feta: Add vegan or dairy feta cheese.
- Spicy Summer Salad: Toss in chili flakes or jalapeño slices.
- Peach and Basil Salad with Avocado: Add diced avocado for creaminess.
- Fruit Swap: Use watermelon or nectarines instead of peaches.
- Best served fresh.
- Store leftovers in an airtight container in the fridge for up to 24 hours.
- If making ahead, keep the dressing separate and mix before serving.
- Pair with grilled portobello mushrooms, Mediterranean platters, or a light green salad.
- Serve as a colorful cantaloupe appetizer or fruit and olive salad at summer gatherings.