Greg DuPree
Hands-On Time
20 Mins
Total Time
20 Mins
serves 4

This salad is the perfect combination of many flavors: there’s salty and rich feta cheese, sweet summer cantaloupe, a tart Champagne vinaigrette, toasted pecans, and herbaceous fresh basil. It’s this complex layering of tastes and textures that allows what’s actually an easy fruit-and-cheese salad to feel like dinner. Not to mention, it’s pretty, and we eat with our eyes first, after all. Add slices of grilled ciabatta and this just might become your new favorite summer dinner. Serve with rosé or mint-infused sparkling water to round out the chill summer vibes.

How to Make It

Step 1

Stir shallot and vinegar in a small bowl and let stand 10 minutes.

Step 2

Meanwhile, arrange cantaloupe and cucumber on a large platter and top with feta; set aside.

Step 3

Heat a grill pan over high. Brush both sides of ciabatta slices with 3 tablespoons oil. Grill until charred on both sides, 1 to 2 minutes per side.

Step 4

Whisk 1 teaspoon salt and remaining 4 tablespoons oil into shallot-vinegar mixture. Drizzle over salad. Top with basil, almonds, pepper, and remaining ½ teaspoon salt. Serve with grilled ciabatta.

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