Cantaloupe Cucumber Salad with Basil and Feta

By Kendra Vaculin
August 13, 2014
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Makes: about 4 cups of salad

  • 1/2 of a small cantaloupe, cut into 1/2-inch chunks
  • 1 cucumber (any type will work but the hothouse variety -- seedless, with a thinner skin -- works best in this salad), cut into 1/2-inch chunks as well
  • 6 big basil leaves, chiffonaded (see note)
  • 3 ounces feta, crumbled
  • Olive oil
  • Balsamic vinegar
  • Shelled sunflower seeds
  • Coarse salt
  • Ground pepper
  1. Toss cantaloupe, cucumber, basil, and feta in a medium bowl. Mix equal parts olive oil and balsamic together in a small bowl, then drizzle over the salad, tossing to coat if desired. Finish with a sprinkling each of sunflower seeds, salt, and freshly ground pepper.
  2. Note: I chiffonade everything that exists in leaf form because I think it's pretty. To make curly ribbons out of your herbs/kale/etc, stack leaves on top of each other and then roll tightly to form a green cigarette situation. Slice vertically across the roll, forming a pile of pretty little plant wisps.

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