Cantaloupe, Feta, Basil and Pepita Salad Recipe
Sabrina Ghayour, author of Sirocco, loves the contrast of crunchy pepitas and tangy feta with honey-sweet melon.
Photo: Paul Sirisalee
Serves 4
Ingredients
1 large cantaloupe, seeded and rind removed
5 ounces feta
Extra-virgin olive oil, for drizzling
1 tsp. Aleppo pepper (or a mix of sweet paprika and cayenne)
1/2 cup roasted salted pepitas
A handful of Greek basil leaves (or 2 Italian ones, thinly sliced)
Directions
Total time: 10 minutes
Thinly slice cantaloupe. Arrange the cantaloupe on a large platter, crumble feta over top, then drizzle with a little extra-virgin olive oil. Sprinkle with Aleppo pepper and pepitas. Scatter basil leaves on top.
Ingredients
Directions
Total time: 10 minutes
Thinly slice cantaloupe. Arrange the cantaloupe on a large platter, crumble feta over top, then drizzle with a little extra-virgin olive oil. Sprinkle with Aleppo pepper and pepitas. Scatter basil leaves on top.
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