This beautiful summer salad is an unexpected twist on a classic watermelon feta salad. Weiser Family Farms had the most amazing melon the other day, as well as some fantastic Puglia-style sweet cucumbers and the combination of the two together, with fresh basil and the strong Feta cheese made this dish one that will become a staple on my summer table.

Cantaloupe Salad with Cucumbers, Basil and Feta Cheese

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Servings	Prep Time
4 people	15 minutes

Passive Time

5 minutes

Servings Prep Time 4 people 15 minutes

Passive Time 5 minutes

Cantaloupe Salad with Cucumbers, Basil and Feta Cheese Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe < class="wpurp-recipe-tags-course"> CourseAppetizers, Side Dishes < class="wpurp-recipe-tags-recipes-with-video"> Recipes with Video10 Minute Recipes Servings Prep Time 4 people 15 minutes Passive Time 5 minutes Servings Prep Time 4 people 15 minutes Passive Time 5 minutes

Ingredients

• 1 small ripe cantaloupe melon
• 1 big cucumber 2 if small
• 10 leaves Fresh basil
• 1/2 block Feta cheese dairy or vegan (I have used Vegan because of SIBO)
• extra-virgin olive oil, salt, and pepper to taste
• 1/4 tsp lemon juice

Servings: people

Units:MetricUS Imperial

Instructions

1. Clean the melon and peel the cucumber (remove seeds if it has a lot).
2. Dice both melon and cucumber (I like dicing it small)
3. Tear the basil leaves with your fingers
4. Add everything to a salad bowl and either crumble or dice the feta into the salad.
5. Drizzle some extra-virgin oil, add the lemon juice as well as salt and pepper to taste. Allow to rest for 5 minutes before serving.

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