Cantaloupe Sopressata And Feta Salad Food

SAVORY CANTALOUPE AND FETA SALAD RECIPE - (4/5)

Savory Cantaloupe and Feta Salad Recipe - (4/5) image

Provided by Lauren_Jorgensen

Number Of Ingredients 9

Ingredients

1 tablespoon lime juice
1 tablespoon balsamic vinegar
2 tablespoon olive oil
1/2 red onion, minced
1/2 teaspoon salt
1 cantaloupe, rind removed, seeded and cut into 1/2" chunks
1/2 cup feta, rough chopped
1/4 minced fresh herbs, such as basil, mint, sage, or tarragon
1 teaspoon fresh ground white pepper

Steps:

Whisk together the lime juice, balsamic, and olive oil. Add the red onion and salt. Roughly 20 minutes before serving, toss the cantaloupe, feta, and dressing in a large salad bowl. Add the fresh herbs, and finish with the ground pepper. To make ahead, simply prepare the fruit and feta, and add the dressing just before serving.

WATERMELON FETA SALAD

Watermelon Feta Salad image

This is a great salad. With the watermelon the kids will like it also.

Provided by Anonymous

Categories Salad Fruit Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
2 teaspoons white balsamic vinegar
½ teaspoon kosher salt
8 ounces grape tomatoes, halved
3 cups arugula
1 cup sliced red onion
2 pounds watermelon, cubed
4 ounces feta cheese, cut into 1/4-inch cubes

Steps:

Whisk together the olive oil, vinegar, and salt in a large mixing bowl. Add the tomatoes, arugula, and onions; toss to coat. Gently stir in the watermelon and feta cheese to serve.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 12.4 g, Cholesterol 12.6 mg, Fat 8.4 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 284.3 mg, Sugar 8.8 g

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

Ingredients

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.

WATERMELON AND FETA SALAD

Watermelon and Feta Salad image

A take on the Mediterranean combination of watermelon and feta, this refreshing zinger of a salad couldn't be more perfect. Unassumingly simple, the sweet melon, salty cheese and fragrant basil reach their peak when doused with white balsamic vinegar and dribbled with fruity olive oil. Rather than building tall, this salad builds wide - so use a large platter for the most dramatic presentation. Vinegared watermelon does not keep its crisp, juicy texture well, so be sure to dress it (and eat it) the moment the last basil leaf falls.

Provided by Eric Kim

Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds seedless watermelon (without rinds), thinly sliced into large, irregular pieces
2 tablespoons white or red balsamic vinegar
Salt
1 (6-ounce) block Greek feta, thinly sliced into large, irregular pieces
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
Leaves from 1 sprig basil, larger leaves torn

Steps:

On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
Drop the basil leaves over the watermelon and feta. Serve immediately.

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