A note on the chiffonade: a good technique to use on anything that exists in leaf form. To make wavy ribbons out of your herbs/kale/collards/etc, stack the leaves on top of each other, then roll the whole stack tightly to form a green cigarette. Thinly slice across the roll, forming a pile of pretty little plant wisps. —Kendra Vaculin
about 4 cups
of a medium cantaloupe, cut into 1/2-inch chunks
cucumber, cut into 1/2-inch chunks (any variety will do, but I prefer a hothouse — seedless, with a thinner skin — for this salad)
large basil leaves, chiffonaded (see note)
shelled raw sunflower seeds
Flaky sea salt
In This Recipe
To toast the sunflower seeds, place in a dry pan over medium heat. Toast 2 to 3 minutes, shaking the pan occasionally, until lightly browned and fragrant.
In a bowl, combine the cantaloupe, cucumber, feta, and half the basil. Drizzle with olive oil and vinegar, season with salt and pepper, and toss to coat. Serve the salad topped with the toasted sunflower seeds, flaky salt, and more pepper.