It’s Houston, and it’s hot outside. Don’t get me wrong, I am all for a nice warm potato dish, but right now is not the time for it. While I do find it a little difficult to find a great cantaloupe, when I do, it needs to be utilized. This summer salad was the perfect way to enhance.
This was my adaptation on another favorite salad of mine: watermelon with feta and red onions. If you haven’t paired those flavors together, I highly recommend.
Cantaloupe Salad
1 Cantaloupe – sliced thinly
2 baby cucumbers – sliced
Prosciutto
Serrano peppers
Ricotta Salata
Herb Dressing (recipe below)
For the salad:
On the base of your serving bowl, layer your sliced cantaloupe. Add in your cucumber and your Serrano peppers.
In the oven, bake your prosciutto on 375 for about 12 minutes until nice and crispy. Crumble over your salad.
Add a few fresh herbs and pour your dressing over the salad. Finish with a little sumac.
Herb Dressing:
You can use whatever herbs you would like, but here is what I had available
handful of basil
handful of cilantro
handful of mint
1 Serrano pepper (or as much heat as you like)
juice of one lime
olive oil
For the dressing:
place all ingredients, except your olive oil into a food processor. Chop. Slowly add your oil until it gets to your desired consistency. I prefer a little chunky.
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