Savory Cantaloupe Salad with Figs, Basil and Olives
1 cantaloupe cubed
1 lb figs (about a dozen) sliced
a handful kalamata olives, pitted and cut in half
2 tablespoons basil diced plus more for garnish
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon lime
1/4 teaspoon ground cayenne pepper
fresh ground pepper
Gently fold the cantaloupe, figs, olives, and basil together in a generous bowl. In a small jar or bowl, whisk the vinegar into the olive oil until emulsified and add the cayenne. Carefully dress the salad and plate. Garnish with black pepper and basil leaves.
1 cantaloupe cubed
1 lb figs (about a dozen) sliced
a handful kalamata olives, pitted and cut in half
2 tablespoons basil diced plus more for garnish
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon lime
1/4 teaspoon ground cayenne pepper
fresh ground pepper
Gently fold the cantaloupe, figs, olives, and basil together in a generous bowl. In a small jar or bowl, whisk the vinegar into the olive oil until emulsified and add the cayenne. Carefully dress the salad and plate. Garnish with black pepper and basil leaves.
