Begin by selecting a ripe cantaloupe, cut it in half, scoop out the seeds, and slice into wedges. Cut the flesh from the rind into bite-sized pieces.

Trim both ends of the cucumber, peel if preferred, and slice it into thin rounds, about 1/8 to 1/4 inch thick.

Wash the red bell pepper, remove the core, and slice into thin strips or rings, approximately 1/4 to 1/8 inch in width.

Slice the red onion in half, peel away the outer layer, and cut each half into thin slices. Soaking them in cold water can soften their sharpness.

In a large mixing bowl, combine the prepared cantaloupe, cucumber, red bell pepper, and red onion. Add apple cider vinegar, salt, and pepper to taste. Stir gently to mix.

Cover the salad with plastic wrap and refrigerate for at least one hour before serving.