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Prep time
5 minutes
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Makes
about 4 cups
Author Notes
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
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Ingredients
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1/2
of a medium cantaloupe, cut into 1/2-inch chunks
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1
cucumber, cut into 1/2-inch chunks (any variety will do, but I prefer a hothouse — seedless, with a thinner skin — for this salad)
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6
large basil leaves, chiffonaded (see note)
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3 ounces
feta, crumbled
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3 tablespoons
shelled raw sunflower seeds
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Olive oil
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Balsamic vinegar
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Flaky sea salt
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Ground pepper
Directions
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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.
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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.
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