Cantaloupe, Sopressata and Feta Salad

Total Time
15mins
Prep 10 mins
Cook 5 mins

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 Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

An interesting and wonderfully refreshing and tasty dish. I sliced the cantalope into then lengthwise pieces and layed them across the plate with thin slices of salami to make it pretty, then poured on the dressing and sprinkled on the feta, adding some extra ground pepper. My husband is still raving. Thanks!

Paula5 June 28, 2005

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