Keyword: cantaloupe, cucumbers, extra virgin olive oil, feta, fresh basil, gluten free, honey, jalapeno, melon, pistachios, white wine vinegar
Servings: 4people
Author: GFchow @ gfchow.com
Equipment
Mandoline
Ingredients
¼cupraw pistachios
½jalapeño or Fresno chilethinly sliced into rounds, with or without seeds (optional)
2tablespoonswhite wine vinegar
1teaspoonhoneyyour favorite
3tablespoonsextra-virgin olive oil
pinch of Kosher salt and a few grinds of freshly ground pepper
2-3pickling cucumbers, peeled, ends trimmed and sliced lengthwise or 1 English hothouse cucumber halved crosswise, then halved lengthwise, sliced thinly with a mandoline or by knife
¼ripe cantaloupe (or other melon such as honeydew)rind and seeds removed, sliced thinly lengthwise with a mandoline or by knife
5oz.Feta (approx. 1/2 cup)sliced thinly with a peeler, keep feta cold to make it easier to slice
½cupfresh basil leaveswashed and dried
Instructions
Preheat oven to 350°. Toast pistachios on a rimmed baking sheet lined with foil or parchment paper, until golden brown and fragrant, 5-7 minutes. Let cool, then roughly chop the pistachios. Set aside.
Place vinegar and honey in a small bowl. Gradually stream in oil, whisking constantly until combined. Season with salt and pepper.
Use a mandoline to shave the cucumber and cantaloupe lengthwise (or thinly slice with a knife). Use a peeler to shave the feta into thin strips. Since the melon and cucumber will release some liquid, assemble the salad right before serving.
To assemble, place cantaloupe and cucumber ribbons on a platter. Then scatter feta on top along with the basil, pistachios, and jalapeño slices (if using). Spoon dressing over and season with kosher salt and freshly ground pepper.
Notes
Melon, cucumbers and Feta can be cubed and/or sliced if you don't have a mandoline.Try using different melons and nuts to vary the salad.If you're not a cheese fan, skip the feta. The salad is still fantastic.Add fish or seafood (hot, warm, or cold) to easily create a full, satisfying meal.