Cucumber and Grilled Cantaloupe Salad

Don't let this simple salad from Lisa Oz fool you! It's loaded with strong and complex flavor from the spicy jalapeño to the tangy goat cheese. Crunchy fresh cucumbers are balanced by cantaloupe wedges that when grilled impart a delicious, caramelized, and sweet flavor.

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1 tbsp White wine vinegar
1/2 tsp Seeded and minced fresh jalapeño
1/2 cup Extra-virgin olive oil
1 tbsp Finely chopped fresh mint
1 tbsp Finely chopped fresh chives
Fine sea salt
Freshly ground black pepper
1/2 Ripe cantaloupe (seeded and cut into 3/4-inch unpeeled wedges)
8 Chilled Persian or Israeli cucumbers (cut into thin rounds)
Fine sea salt
Freshly ground black pepper
1/2 cup (2 ounces) Crumbled goat cheese
Finely chopped fresh chives (for garnish)
Fresh mint sprigs (for garnish)

To make the vinaigrette: Whisk the vinegar and jalapeño together in a small bowl. Gradually whisk in the oil. Stir in the mint and chives, and season to taste with the salt and pepper.

Prepare an outdoor grill for direct cooking over medium heat (400°F).

Lightly brush the cantaloupe flesh with some of the vinaigrette. Place the cantaloupe on the grill, running perpendicular to the cooking grate. Grill, with the lid closed, flipping the cantaloupe over halfway through grilling, until the cantaloupe is seared with grill marks on both sides, about 4 minutes. Transfer the cantaloupe to a chopping board and let cool. Cut off and discard the cantaloupe skin, and cut the flesh into 1-inch-long pieces. Transfer the cantaloupe to a bowl, cover, and refrigerate until chilled, at least 1 hour.

Toss the cantaloupe, the cucumbers, and the vinaigrette together in a medium bowl. Season to taste with salt and pepper. Transfer the cucumber mixture to a platter. Sprinkle with the goat cheese, followed by the chives. Top with the mint sprigs and serve.

Reprinted from THE OZ FAMILY KITCHEN Copyright © 2015 by Lisa Oz. Published by Harmony Books, a division of Penguin Random House LLC.