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Cantaloupe Pico de Gallo

Recipe by: Dianna Muscari of The Kitchen Prep


  • ½ cup Eastern cantaloupe diced
  • ½ cup roma tomatoes diced
  • ½ cup red onion finely diced
  • 2 tablespoons finely diced cilantro
  • ¼ teaspoon sea salt
  • Juice from ½ a lime


  • Combine all ingredients in a medium bowl and toss to combine.
  • Refrigerate for 1-2 hours before serving to allow flavors to marry.