| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 small shallot finely chopped
- 5 tbsp champagne or white wine vinegar
- 13 lb cantaloupe peeled, seeded and sliced
- 1 English cucumber sliced
- 6 oz Feta cheese thinly sliced (about 1 1/2 cups)
- 1/2 loaf ciabatta sliced
- 7 tbsp olive oil divided
- 1 1/2 tsp Kosher salt divided
- 1/2 cup loosely packed fresh basil leaves
- 1/2 cup roughly chopped toasted almonds
- 1/8 tsp freshly ground black pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Stir shallot and vinegar in a small bowl and let stand 10 minutes.
- Meanwhile, arrange cantaloupe and cucumber on a large platter and top with feta; set aside.
- Heat a grill pan over high. Brush both sides of ciabatta slices with 3 tablespoons oil. Grill until charred on both sides, 1 to 2 minutes per side.
- Whisk 1 teaspoon salt and remaining 4 tablespoons oil into shallot-vinegar mixture. Drizzle over salad. Top with basil, almonds, pepper, and remaining ½ teaspoon salt. Serve with grilled ciabatta.
- Source: https://www.realsimple.com/cantaloupe-salad-with-sliced-feta
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