CANTALOUPE, FETA + OLIVE SALAD

Category

Sweet

Form

Juicy, Herbaceous

Function

Cooling, Centerpiece

CANTALOUPE, FETA + OLIVE SALAD

CANTALOUPE, FETA + OLIVE SALAD

Difficulty: Easy
Yield

1

large bowl
Prep

30

minutes
Chill

1

hour

A vibrant summer salad tweaked from Brooklyn Supper Club’s original, built on ripe fruit, briny olives, and salty cheese. Bright herbs and lemon bring lift while figs deepen the sweetness. Serve cold for the most refreshing hit.

Ingredients

  • 1/2 med cantaloupe, seeds removed + diced

  • 6 ripe figs, stems trimmed + quartered

  • 1/2 cup Castelvetrano olives, pitted + quartered

  • 200 g feta, crumbled

  • 1/2 cup basil leaves, cut into ribbons

  • 1/2 cup mint leaves, cut into ribbons

  • 1 lemon

  • drizzle olive oil

  • Maldon sea salt

  • black pepper, fresh cracked

Method

  • Lightly salt the cantaloupe and figs and let sit for 5 mins. Squeeze 1/2 lemon over both.
  • Layer salad in large bowl spreading ingredients evenly around.
  • Squeeze remaining 1/2 lemon over everything and drizzle with olive oil.
  • Chill for an hour is you have the time.
  • To finish, crack some black pepper over top and lightly sprinkle with Maldon sea salt to taste.

Notes