food

Cantaloupe & Tomato Salad

July 14, 2016

It was a hot and humid day.

I didn’t feel like turning on the stove. I love summer eating because a salad can be a main dish. I had most of ingredients for this one on hand. Although, it is too early in the summer in Pennsylvania to have garden grown tomatoes or cantaloupes.

This recipe is from the wonderfully poetic cookbook , “Cooking with the Muse” By Myra Cornfield and Steven Massimilla.

Cantaloupe & Tomato Salad with Olives and Ricotta

Vinaigrette Ingredients:

  • 1 TBSP minced shallots 
  • 1/4 tsp Dijon mustard 
  • 1 TBSP fresh lemon juice
  • 1 TBSP golden balsamic vinegar 
  • 1/4 tsp salt
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh basil
  • 1 tomato about 5 oz
  • 1 lb cantaloupe (1/2 large), seeded, cut into wedges 
  • 1 cup fresh ricotta cheese ( I used ricotta salatta)
  • 1/4 cup pitted kalamata olives

To make vinaigrette…mince shallots and whisk in all other ingredients. Then add the basil.

Gather your main salad ingredients

Chop them up and add to the bowl.

Step back and enjoy your no cook meal!

Nutritional Information per serving ( serves 4): 288 calories, 23 g fat, 7 g saturated fat, 32 mg cholesterol, 14 g carbohydrates, 10 g sugar, 8 g protein, 288 mg sodium 2 g fiber

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8 Comments on "Cantaloupe & Tomato Salad"

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teamjacksonadventures
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teamjacksonadventures

Love the colors in your pictures!

teamjacksonadventures
Guest
teamjacksonadventures

Love the colors in your pictures!

Christine Hyatt (@cheesechick1)
Guest

Love that you used Ricotta Salata. You could also try Manouri – a similar cheese from Greece. It is slightly sweet and much less salty, so you’d have to adjust the seasoning… but it would be delish.

Christine Hyatt (@cheesechick1)
Guest

Love that you used Ricotta Salata. You could also try Manouri – a similar cheese from Greece. It is slightly sweet and much less salty, so you’d have to adjust the seasoning… but it would be delish.

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