Ingredients
Salad Ingredients
- 1 cantaloupe (halved and deseeded)
- 1 large cucumber (halved)
- 2 ounces crumbly feta cheese
- 10 basil leaves (coarsely chopped)
Dressing Ingredients
- 2 tablespoons extra virgin olive oil
- Juice of one lemon
- Pinch of salt
Instructions
- Prepare the cantaloupe: Using a melon baller, scoop out as many cantaloupe balls as possible from the halved and deseeded melon and place them into a large mixing bowl.
- Prepare the cucumber: If the cucumber has large seeds, gently scrape them out with a melon baller or spoon. Then slice the cucumber into thin half-moons and add them to the bowl with the cantaloupe balls.
- Make the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt until well combined to create a light and zesty dressing.
- Toss the salad: Pour the vinaigrette over the cantaloupe and cucumber mixture and gently toss to coat all pieces evenly.
- Finish and serve: Top the salad with crumbled feta cheese and chopped basil leaves for added flavor and garnish. Serve immediately for the freshest taste.
Notes
- For extra texture, consider adding toasted pine nuts or walnuts.
- You can substitute lemon juice with lime juice for a slightly different tang.
- This salad is best served chilled.
- Use fresh basil to maximize aroma and flavor.
- To make it vegan, omit feta or replace it with a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
