- 1 medium cantaloupe cut into 1-inch cubes
- 1 pint cherry tomatoes halved
- 2 tablespoons extra virgin olive oil
- ½ teaspoon flaky sea salt more or less depending on preference
- ¾ teaspoon Aleppo pepper flakes or use crushed red pepper to taste
- ½ ounce Thai basil leaves
Finish the salad:
Add the Thai basil leaves and use your hands to evenly distribute them through the salad. Transfer to the refrigerator until ready to serve. Right before serving, taste the salad and add a sprinkle more salt or red pepper flakes, if desired. Enjoy!
Calories: 87kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Sodium: 23mg | Fiber: 1g | Sugar: 9g | Vitamin C: 52mg