Cantaloupe & Cucumber Salad
I will be the first to admit that I am not a fan of fruit in salads. I will also admit that I am now contradicting that admission to share with you this stunning salad. Yes, this salad is that scrumptious that it has called my own bluff. Therefore, I strongly recommend you give it a try and get on board…asap!
Cucumber & Cantaloupe Salad
Serves 2 (or 1 if you love it as much as I do)
Listening to She Lit a Fire by Lord Huron
PICKLED RED ONION
1 PIECE RED ONION, SLICED THIN
3/4 CUP APPLE CIDER VINEGAR
1/4 CUP WATER
1 TEASPOON FINE SEA SALT
1 TABLESPOON GRANULATED SUGAR
SALAD
1/4 PIECE CANTALOUPE, SEEDED, RIND REMOVED, SLICED INTO 1/4” HALF MOON SLICES
4 EACH CUCUMBERS, CUT INTO CUBED WEDGES ON THE BIAS
1 EACH JALAPENO PEPPER, SLICED THIN ON MANDOLIN
1 EACH LIME
1/4 CUP OLIVE OIL, FOR DRIZZLING
1/2 TEASPOON SUMAC, PLUS MORE FOR FINISHING
1/2 TEASPOON GROUND BLACK PEPPER
PICKLED RED ONION AS DESIRED
FETA CHEESE AS DESIRED
FRESH PARSLEY AS DESIRED
FLAKY SEA SALT, TO TASTE
FRESH PEPPER, TO TASTE
FOR THE PICKLED ONIONS…
1. In a small saucepan, stir together the vinegar, water, salt and sugar. Cook over medium-heat until the mixture reaches a simmer. Alternately, you can heat this in the microwave.
2. Place the thinly-sliced onions in desired vessel and pour the hot vinegar mixture over the onions ensuring they are evenly coated with the vinegar mixture.
3. Let the onions marinate for 30 minutes before using.
FOR THE SALAD…
1. Build this salad on the plate, from the bottom up. Begin with the cantaloupe half moons and season with olive oil, lime zest, lime juice, and salt.
2. Layer the cucumbers atop and season with olive oil and salt.
3. Continue with the jalapeno slices and squeeze more lime juice over it.
4. Crumble the feta cheese and drizzle olive oil over it.
5. Scatter the pickled red onions and follow with scattering fresh parsley leaves over it.
6. Sprinkle ground pepper and sumac, finish with salt and eat up!
