Cantaloupe, Sopressata and Feta Salad Recipe #99026
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.
by MNLisaB
15 min | 10 min prep
6 cups
- 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
- Combine cantaloupe chunks, sporessata and basil in a large salad bowl.
- In a small bowl, whisk lemon juice, olive oil, salt and pepper.
- Pour dressing over cantaloupe mixture, toss to coat.
- Sprinkle with feta cheese and serve.
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5 stars