Cantaloupe, Sopressata and Feta Salad
A refreshing summer salad, from our local upscale grocery store. The sweetness of the cantaloupe balances the mild heat of the sopressata. If you don't care for feta, you could sub any fresh cheese, mozzarella, provolone or asiago would be divine.
Ingredients
- cantaloupes↗3 1⁄2 lbs
peeled, seeded and cut into 1/4 inch chunks
- sopressata salami5 slices
thinly sliced, cut into thin strips, cut in half crosswise
- fresh basil↗1 tablespoon
thinly sliced
- fresh lemon juice↗1 tablespoon
- olive oil↗1 tablespoon
- kosher salt↗1⁄4 teaspoon
- fresh ground pepper↗1⁄8 teaspoon
- crumbled feta cheese↗1⁄4 cup
Step-by-step instructions
- 1
Combine cantaloupe chunks, sporessata and basil in a large salad bowl.
- 2
In a small bowl, whisk lemon juice, olive oil, salt and pepper.
- 3
Pour dressing over cantaloupe mixture, toss to coat.
- 4
Sprinkle with feta cheese and serve.
Source: food.com
Original recipe ↗
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