Celebrating cantaloupe peak season!
A fresh, Mediterranean and incredibly easy to make recipe.
Cantaloupe, 1 whole diced
Feta cheese, ½ pound
Toasted pine nuts, 2 tablespoons
Black taggiasca olives, 3 tablespoons
Extra virgin Olive Oil, 2 tablespoons
Fresh basil, ½ bunch torn
Salt and pepper to taste
Scrape seeds out of the cantaloupe, dice and mix with all other ingredients in a bowl. Crumble the feta with your hands – the texture will be more pleasant. Tear the basil and don’t chop with a knife, the metal oxidises it very quickly and will make it turn dark brown. Serve chilled with a glass of crisp white wine.