Cantaloupe With Feta And Black Pepper Recipes

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CANTALOUPE, SOPRESSATA AND FETA SALAD



Cantaloupe, Sopressata and Feta Salad image

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.

Provided by MNLisaB

Categories     Melons

Time 15m

Yield 6 cups

Number Of Ingredients 8

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

Steps:

  • 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.

SAVORY CANTALOUPE AND FETA SALAD RECIPE - (4/5)



Savory Cantaloupe and Feta Salad Recipe - (4/5) image

Provided by Lauren_Jorgensen

Number Of Ingredients 9

1 tablespoon lime juice
1 tablespoon balsamic vinegar
2 tablespoon olive oil
1/2 red onion, minced
1/2 teaspoon salt
1 cantaloupe, rind removed, seeded and cut into 1/2" chunks
1/2 cup feta, rough chopped
1/4 minced fresh herbs, such as basil, mint, sage, or tarragon
1 teaspoon fresh ground white pepper

Steps:

  • Whisk together the lime juice, balsamic, and olive oil. Add the red onion and salt. Roughly 20 minutes before serving, toss the cantaloupe, feta, and dressing in a large salad bowl. Add the fresh herbs, and finish with the ground pepper. To make ahead, simply prepare the fruit and feta, and add the dressing just before serving.

CANTALOUPE WEDGES WITH FETA CHEESE



Cantaloupe Wedges with Feta Cheese image

This dish makes a summery starter. In it, the tangy feta and crushed peppercorns contrast with the sweet melon.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 5m

Number Of Ingredients 3

1/2 teaspoon whole black peppercorns
1/2 ripe cantaloupe, seeded
1 block (8 ounces) feta cheese, broken into 4 pieces

Steps:

  • Coarsely crush peppercorns with the flat side of a large knife or with a mortar and pestle. Just before serving, cut cantaloupe into 4 wedges. Place 1 wedge and 1 piece of cheese on each serving plate. Sprinkle cheese with peppercorns.

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