Cantaloupe Salad with Feta & Basil

A sweet 'n' savory summer fruit salad, the sweet from a juicy-ripe muskmelon, the savory from chunks of feta cheese and ribbons of fresh basil. This salad almost makes itself, it's that easy!

Cantaloupe Salad with Feta & Basil ♥ KitchenParade.com, sweet summer melon in an almost-savory salad, just five ingredients. Make it for lunch, make it dessert. Low Carb. WW2.
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August is a greedy month.

I walk through the farmers market and want it all. Bundles of basil for pesto. Blueberries for coffee cake and pie, if any make it home that is, they’re sun-warmed and so fat they almost burst. Garden tomatoes for sandwiches lathered with mayonnaise and sprinkled with pepper tonight, some sort of tomato salad tomorrow. Peaches so ripe I must eat one over the sink, letting the juice drip down my arms, closing my eyes to embed in my brain the texture, the taste, the thrill.

What makes you greedy in August? It’s only natural.

ALANNA's TIPS Peaches or watermelon could be substituted for the cantaloupe. Add some blueberries or kiwi for color. I've served this for breakfast (yes, breakfast), for lunch in a bed of lettuce and for dinner, as a salad and dessert. It’s that good.

CANTALOUPE SALAD with FETA & BASIL

Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4
  • 1/4 of a ripe well-washed cantaloupe, peeled and cut into bite-size pieces
  • Fresh basil, cut into thin ribbons
  • 1-1/2 ounces feta, crumbled
  • 1 tablespoon good olive oil
  • Kosher salt to taste, optional

Combine all ingredients in a bowl and serve immediately.

NUTRITION INFORMATION Per Serving: 69 Calories; 4g Tot Fat; 0g Sat Fat; 3mg Cholesterol; 53mg Sodium; 7g Carb; 1g Fiber; 7g Sugar; 1g Protein. WEIGHT WATCHERS POINTS Old Points 1.5 & PointsPlus 2
Many thanks to my friend Kirsten for the inspiration for this simple summer fruit salad. She mentioned grabbing the idea from a single sentence of online chat at the Washington Post, I made it, all in about 15 minutes.

2009: A special welcome to St. Louis readers reading today's story in the St. Louis Post-Dispatch about four St. Louis food bloggers (2011 update, sorry, the Post-Dispatch has removed the story online) and our passions. Kitchen Parade is the column that my mom started in 1959, I've been writing it since 2002. (Want to know more about Kitchen Parade?) I also write a food blog called A Veggie Venture, home to the famous A-Z of Vegetables and where every single recipe features a vegetable, in summer, much of it gathered from St. Louis-area farmers markets.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

More Melon Recipes: Cantaloupe! Honeydew! Watermelon!

(hover for a description, click a photo for a recipe)
Thai Cantaloupe Salad Cantaloupe Smoothie Cold & Creamy Cantaloupe Soup

More Fruit Recipes to Feed the Greed

(hover for a description, click a photo for a recipe)
Fruity Gazpacho Peach Un-cobbler Roasted Peaches

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I'm so luck that not only have I met two of the four bloggers in the article, one of them is my sister! It makes a sister proud!
 
That cantaloupe salad looks absolutely delicious! Definitely a combo of things I wouldn't have thought to put together, but when I think about it, it makes sense! I'm going to try this ASAP!
 
This looks SO good! I might make it this weekend!
 
So simple, so summery & definitely calling my name. I've always loved feta, but recently I've been on a basil kick and looking for something to jazz up the cantaloupe that's so plentiful now. Maybe I can even get our cantaloupe-loathing youngest to eat this salad (who is also a feta fan).

I enjoyed meeting you in Chicago, hope we get to do it again sometime!
 
It was great!
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna