Cantaloupe, Sopressata and Feta Salad

Ingredients

• 3 1/2 lbs cantaloupes, peeled, seeded and cut into 1/4 inch chunks
• 5 slices thinly sliced sopressata salami, cut into thin strips, cut in half crosswise
• 1 tablespoon fresh basil, thinly sliced
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh ground pepper
• 1/4 cup crumbled feta cheese

Directions

1. 1

   Combine cantaloupe chunks, sporessata and basil in a large salad bowl.

2. 2

   In a small bowl, whisk lemon juice, olive oil, salt and pepper.

3. 3

   Pour dressing over cantaloupe mixture, toss to coat.

4. 4

   Sprinkle with feta cheese and serve.