Cantaloupe Salad with Cucumber and Feta
salty, sweet and the perfect summer salad
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This cantaloupe salad is perfect for summer—quick, refreshing and the sweet-salty combo will have you making it on repeat. It’s as simple as it sounds: sliced cantaloupe with cucumbers, crumbled feta, shallots, and chopped pistachios. The whole thing gets dressed with lime juice and some olive oil. Finish with a shower of fresh basil (or any tender herb you like) and you’ve got your new favorite summer salad.
I’m a big fan of melon is salads. The sweet melon pairs so well with a salty component. Think the classic Italian prosciutto and melon, or a watermelon and feta salad, or even fried halloumi with hami melon. Melon salads are refreshing, satisfying, and ridiculously fast to throw together. And honestly? That’s everything I want in a summer side dish. Ok, onto the recipe below…
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Ingredients
1/4 cantaloupe seeded, skinned and thinly sliced
2 Persian cucumbers thinly sliced
2 oz feta crumbled
1 small onion or shallot - thinly sliced
2 tbsp pistachios toasted and chopped
1 lime juiced
3 tbsp olive oil
Salt flakey salt is ideal here, I like Maldon
Pepper fresh ground
Basil
Instructions
Start by thinly slicing the cantaloupe and cucumbers—aim for even slices so everything layers nicely. Arrange them on a chilled platter for bonus points.
Top the melon and cucumbers with crumbled feta, sliced shallots or onions, and a generous sprinkle of chopped toasted pistachios.
Squeeze the lime juice over the salad, then drizzle with the olive oil. Season well with flaky salt and freshly ground black pepper.
Finish with lots of fresh basil. Serve right away.
Pomodori Ripieni (Stuffed Tomatoes)
These easy Italian stuffed tomatoes (pomodori ripieni) are baked with panko, parmesan, garlic, and herbs. A delicious vegetarian side, you can make all year long.
These Italian stuffed tomatoes (pomodori ripieni) are one tomato dish I am more that happy to make all year long. While these are excellent made with seasonal summer tomatoes, they are perfect to make with those not-so-seasonal tomatoes you can get in the middle of winter. You know the ones—those vine-ripened grocery store tomatoes that look promising but taste like water? The long, slow roast concentrates their tomato flavor, and when you mix in that super savory filling with the panko, herbs, and loads of grated Parmesan, you have a very delicious dish. Of course, if it’s summer and you’ve got garden tomatoes or just stopped by the farmers market, use those! They’ll only make this recipe better.
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