Summer Cantaloupe Salad
This is a great, refreshing salad for parties and picnics. As good as it tastes freshly made, it's even better the next day.
3 cups cantaloupe
1 large cucumber, seeded and partially peeled
2 1/2 tablespoons Pomegranate Quince Balsamic Vinegar
2 tablespoons Madagascar Black Peppercorn Olive Oil
3/4 cup feta, crumbled
Basil or mint, cut into fine strips (optional)
Cut the cantaloupe into chunks. (I cut it in half and remove the seeds; then cut it into 8 wedges. I peel the rind off and then cut 1/4" slices crosswise. This makes lots of surface area for the dressing to cling.)
Cut the cucumber is chunks similar to the cantaloupe. Combine the cantaloupe, cucumbers and feta in a medium bowl.
Combine the vinegar and oil in a small container and shake. Pour dressing over the salad and gently toss. Sprinkle the basil on top. Chill for at least an hour.
* Other good dressings would be Peach Vinegar/Basil Oil or Pineapple Vinegar/Persian Lime Oil.