My F&W
quick save (...)
Savory Cantaloupe Salad
© Luca Trovato

Savory Cantaloupe Salad

  • SERVINGS: 6
  • FAST

The black pepper and vinegar bring out the cantaloupe's sweetness, making it a good foil for creamy fresh goat cheese. The cheese is served on slices of crusty bread alongside the melon salad.

  1. One 3-pound ripe cantaloupe, cut into 1-inch cubes (see Notes)
  2. Salt and freshly ground pepper
  3. 2 teaspoons extra-virgin olive oil
  4. 2 teaspoons white wine vinegar
  5. 2 slices soppressata salami, cut into thin strips
  6. 1 tablespoon snipped chives
  7. 1/2 pound fresh goat cheese
  8. 6 slices country bread
  1. Put the melon cubes in a serving bowl and season with salt and pepper. Add the oil and toss gently, then add the vinegar. Garnish with the soppressata and chives. Spread the cheese on the bread and serve it alongside.
Notes Here's the fastest way to cut a melon into cubes: cut a thin slice from both ends of the melon. Halve the melon crosswise and scoop out the seeds. Lay the halves on a work surface, cut side down, and slice off the skin in lengthwise strips with a small sharp knife. Slice the melon 1 inch thick with a large knife, then cut across to make 1-inch cubes.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.