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Savory Cantaloupe Salad

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Source: Food & Wine

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 6

The black pepper and vinegar bring out the cantaloupe's sweetness, making it a good foil for creamy fresh goat cheese. The cheese is served on slices of crusty bread alongside the melon salad.

RECIPE INGREDIENTS

One 3-pound ripe cantaloupe, cut into 1-inch cubes (see Notes)

2 teaspoons extra-virgin olive oil

2 teaspoons white wine vinegar

2 slices soppressata salami, cut into thin strips

1 tablespoon snipped chives

1/2 pound fresh goat cheese

6 slices country bread

Savory Cantaloupe Salad Recipe at Cooking.com

DIRECTIONS

Put the melon cubes in a serving bowl and season with salt and pepper. Add the oil and toss gently, then add the vinegar. Garnish with the soppressata and chives. Spread the cheese on the bread and serve it alongside.

NOTES: Here's the fastest way to cut a melon into cubes: cut a thin slice from both ends of the melon. Halve the melon crosswise and scoop out the seeds. Lay the halves on a work surface, cut side down, and slice off the skin in lengthwise strips with a small sharp knife. Slice the melon 1 inch thick with a large knife, then cut across to make 1-inch cubes.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 6

Calories:

368

Fat. Total:

18g

Fiber:

Carbohydrates, Total:

39g

Sodium:

417mg

% Cal. from Fat:

44%

Cholesterol:

42mg

Protein:

17g

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