Cantaloupe Salami Salad Food

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CANTALOUPE WITH SALAMI SALAD



Cantaloupe with Salami Salad image

A tasty refreshing summer salad that is easy to make and so delicious.

Provided by Chris Patti

Categories     Salad

Time 10m

Yield 4

Number Of Ingredients 7

½ cantaloupe - peeled, seeded, and thinly sliced into strips
¼ pound thinly sliced spicy salami, cut into strips
2 ounces Parmesan cheese, thinly shaved
¼ cup arugula, chopped
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
1 lime, juiced

Steps:

  • Arrange cantaloupe, salami, and Parmesan cheese on a platter. Sprinkle arugula over cantaloupe mixture; season with salt and pepper. Drizzle olive oil and lime juice over salad.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 8.1 g, Cholesterol 40.8 mg, Fat 19.5 g, Fiber 0.6 g, Protein 12.7 g, SaturatedFat 6.4 g, Sodium 798.6 mg, Sugar 5.4 g

SALAMI SALAD WITH TOMATOES AND MOZZARELLA



Salami Salad with Tomatoes and Mozzarella image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 7

1 pound salami, cut into 1/4-inch pieces
6 tomatoes, diced
1/2 cup fresh basil leaves
1/2 pound mozzarella, cut into 1/2-inch pieces
Salt and freshly ground black pepper
Olive oil, for drizzling
Vinegar, for drizzling

Steps:

  • In a large bowl, combine salami, tomatoes, basil, and mozzarella. Season, to taste, with salt and pepper. Drizzle with olive oil and vinegar and toss well.

CANTALOUPE SALAD



Cantaloupe Salad image

Provided by Dave Lieberman

Categories     dessert

Time 5m

Yield 2 servings

Number Of Ingredients 4

1/2 cantaloupe, sliced into wedges
1 tablespoon honey
1 (1-inch) piece fresh ginger, peeled and finely grated into a small bowl
Small handful fresh mint, leaves torn

Steps:

  • Arrange cantaloupe slices on a serving platter. Drizzle with honey. Press the grated ginger firmly down into the bowl and then tilt bowl to 1 side to release juices, drizzling ginger juice over cantaloupe. Top with freshly torn mint and serve.

RICOTTA TOASTS WITH MELON, CORN AND SALAMI



Ricotta Toasts With Melon, Corn and Salami image

Fresh cantaloupe and corn star in these meal-worthy toasts. They are mixed with spicy salami to complement their sweetness. You can use any cured meat with a kick, such as black pepper salami, cubed Spanish chorizo or torn soppressata. Whole-milk ricotta, made extra creamy with "milk" scraped from the corn cobs, is spread on crusty bread, then topped with the salad of melon, corn, salami, plus almonds and cilantro. Play with the balance of sweet, spicy, juicy and crunchy by adding fresh chile, thinly sliced cucumbers or snap peas or swapping the melon for stone fruit.

Provided by Ali Slagle

Categories     sandwiches

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 ears of corn, kernels removed, cobs reserved
1 cup whole-milk ricotta (8 ounces)
Kosher salt and black pepper
1 cup chopped cantaloupe
1/2 cup chopped spicy or black pepper salami (about 2 1/2 ounces; if using pre-sliced salami, rip into smaller pieces)
1/2 cup cilantro leaves and stems, finely chopped
6 tablespoons roasted, salted almonds or Marcona almonds, coarsely chopped
2 teaspoons Sherry vinegar, plus more as needed
1 baguette or another sturdy bread, like ciabatta

Steps:

  • Use the blunt edge of a knife to scrape any corn milk off the cobs into a medium bowl. Add the ricotta to the corn milk, season with salt and pepper, and set aside.
  • In a large bowl, stir together the corn kernels, cantaloupe, salami, cilantro, almonds and vinegar. Season generously with salt and pepper, then taste and adjust salt, pepper and vinegar until the flavors pop. (The salad will keep covered and refrigerated for up to 5 hours. Add the cilantro and almonds just before serving.)
  • When ready to eat, cut or rip the baguette into 4 pieces crosswise, then cut or rip in half lengthwise through the middle (as if you're making a sandwich). Toast if you'd like. Spoon the ricotta onto the cut sides of the baguette, then top with the salad.

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.

CANTALOUPE WITH SALAMI SALAD



Cantaloupe with Salami Salad image

A tasty refreshing summer salad that is easy to make and so delicious.

Provided by Chris Patti

Categories     Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 7

½ cantaloupe - peeled, seeded, and thinly sliced into strips
¼ pound thinly sliced spicy salami, cut into strips
2 ounces Parmesan cheese, thinly shaved
¼ cup arugula, chopped
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
1 lime, juiced

Steps:

  • Arrange cantaloupe, salami, and Parmesan cheese on a platter. Sprinkle arugula over cantaloupe mixture; season with salt and pepper. Drizzle olive oil and lime juice over salad.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 8.1 g, Cholesterol 40.8 mg, Fat 19.5 g, Fiber 0.6 g, Protein 12.7 g, SaturatedFat 6.4 g, Sodium 798.6 mg, Sugar 5.4 g

CUCUMBER-MELON SALAD



Cucumber-Melon Salad image

Discover our refreshing Cucumber-Melon Salad today. This Cucumber-Melon Salad is a stunning combination of flavors and textures that is sure to please.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings, 1 cup each

Number Of Ingredients 6

4 slices OSCAR MAYER Hard Salami, cut in half
1/2 English cucumber
1/4 cantaloupe, cut into 3 wedges
4 cups tightly packed mixed baby salad greens
1/4 cup KRAFT Shredded Parmesan Cheese
1/2 cup KRAFT Olive Oil Vinaigrettes - Raspberry

Steps:

  • Stack salami pieces; cut into thin strips. Cook in large skillet on medium heat 2 to 3 min. or until crisp, stirring frequently. Use slotted spoon to remove salami from skillet; drain on paper towels.
  • Use vegetable peeler to cut cucumber into thin lengthwise slices; place in paper towel-lined colander. Repeat with cantaloupe; add to colander. Let stand 5 min.
  • Cover platter with salad greens; top with cucumbers, cantaloupe, salami and cheese. Drizzle with vinaigrette.

Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

SAVOURY CANTALOUPE SALAD



Savoury Cantaloupe Salad image

Make and share this Savoury Cantaloupe Salad recipe from Food.com.

Provided by Soluna

Categories     Melons

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

1 -3 lb cantaloupe, cut into cubes
1 pinch salt
1 pinch pepper
2 teaspoons olive oil
2 teaspoons white wine vinegar
2 slices soppressata (salami, cut into thin strips)
1 tablespoon chives
1/2 lb goat cheese
6 slices country bread

Steps:

  • Season melon cubes.
  • Add vinegar.
  • Garnish with salami and chives.
  • Spread cheese on bread and serve alongside.

Nutrition Facts : Calories 352.1, Fat 14.8, SaturatedFat 8.5, Cholesterol 29.9, Sodium 622.4, Carbohydrate 40.4, Fiber 2.6, Sugar 7.1, Protein 14.4

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