Cantaloupe, Sopressata and Feta Salad

“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.”
READY IN:
15mins
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cantaloupe chunks, sporessata and basil in a large salad bowl.
  2. In a small bowl, whisk lemon juice, olive oil, salt and pepper.
  3. Pour dressing over cantaloupe mixture, toss to coat.
  4. Sprinkle with feta cheese and serve.

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