3-4 lbs cantaloupe, peeled, seeded and cut into 1/4 inch chunks (see note)
1/2 cup sopressata salami, diced
1 tablespoon fresh basil, chopped
1/2 tablespoon fresh lemon juice
1 tablespoon olive oil
sea salt & ground pepper to taste
Combine cantaloupe chunks, sopressata and basil in a large salad bowl. In a small bowl, whisk lemon juice, olive oil, salt and pepper. Pour dressing over cantaloupe, toss to coat, and serve. Serves six.
Adapted from Bon AppetiteShare to Print