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Cantaloupe and Sopressata Salad

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 Appetite

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