Looking for that perfect, light side dish to serve with burgers, hot dogs or just about anything that comes off the grill? This light and refreshing summer cantaloupe salad is perfect.
I’ve been eating so much cantaloupe this summer I’m surprised that I haven’t turned into one already. I don’t know what it is about this year, but for some reason my cravings have all lead back to that sweet, juicy orange cantaloupe. I’ve been snacking on it, eating it for lunch and consuming cantaloupe cocktails.
Since I’ve just been eating it either scooped directly out of the skin or cubed up, I thought I’d go the extra mile, for a change, and make up a nice salad with it. I know it’s traditional to go with prosciutto or even make a caprese like salad with the cantaloupe and some mozzarella, but that all seemed just a little to complicated.
This simple cantaloupe salad literally comes together in minutes.
I’ve got a huge basil bush in my backyard, so I knew the salad was going to have that in it and scrounging around my fridge I found some feta cheese and I knew I was on my way to something really good. It needed a touch of seasoning so I ground a bit of black pepper on it to give it a little kick and voila…a cantaloupe salad was born.
Instead of cutting the melon into cubes, which is what I usually do, I thought I’d make it kind of pretty by cutting it on my mandoline (I got the idea from Bon Appetit). The mandoline gives you these nice strips of melon that you can curl and curve into many different shapes. It just makes the presentation so much prettier. I set my mandoline on the second setting because the first setting was too thin. You could see through the melon and it wouldn’t hold its shape. But to make things even easier on yourself you could simply cube or make melon balls from the cantaloupe.
Get your hands on a sweet cantaloupe and make this cantaloupe salad. You’ll be really happy you did.
- ½ cantaloupe, seeded
- 5 basil leaves, cut in a chiffonade
- ¼ cup feta cheese
- finely ground fresh black pepper
- Cut the cantaloupe in half again and cut the peel away from the melon.
- Hold the melon on its side and run it across the medium setting of your mandolin. (Be careful when using the mandolin so you don't cut yourself. Use the hand guard.)
- Arrange the slices of melon on a large plate.
- Grind some black pepper over top of the melon.
- Sprinkle the basil over top of the melon.
- Sprinkle the feta cheese over top of the melon.
- Place in the refrigerator to chill for at least 2 hours before serving.
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