Cantaloupe Salad
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.