Carp Farmers' Market

Cantaloupe Salad with Sliced Feta

It’s melon season! This salad combines a variety of different flavours: salty, sweet and topped off with a tangy dressing. Not to mention it’s super pretty to look at. Serve with slices of grilled ciabbata for a perfect summer dish.

CourseSalad
Featured IngredientCantaloupe

Servings

4servings

Servings

4servings

Ingredients

1small shallotfinely chopped
5tbsp champagne or white wine vinegar
13lb cantaloupepeeled, seeded and sliced
1 English cucumbersliced
6oz Feta cheesethinly sliced (about 1 1/2 cups)
1/2loaf ciabattasliced
7tbsp olive oildivided
1 1/2tsp Kosher saltdivided
1/2cup loosely packed fresh basil leaves
1/2cup roughly chopped toasted almonds
1/8tsp freshly ground black pepper

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