Cantaloupe salad

Cantaloupe salad is a fresh, light and colorful preparation ready in a few minutes, a delicious idea to bring one of the most popular fruits of the summer season to the table, halfway between a salad and a fruit salad. Thirst-quenching and juicy, the melon is diced and mixed with rucola, cherry tomatoes, olives and smoked provolone which, savory and with a more decisive taste, enhance its sweetness and fragrance. The final addition of the balsamic vinegar glaze makes everything even more harmonious and tasty. An unusual variation of the classic summer salad, to be served as a refreshing side dish before dessert or as a main dish light for a summer lunch or dinner.

INGREDIENTS:

70 g. Rucola.
70 g. Spinach or mixed salad.
300 g. Cherry tomatoes.
200 g. Smoked provolone.
80 g. Green olives.
800 g. Cantaloupe melon.
Extra virgin olive oil to taste.
Salt to taste.
Black pepper to taste.

TO GARNISH:

100 g. Figs.
Balsamic vinegar glaze to taste.
Fresh mint to taste.

PREPARATION:

Cut the cantaloupe in half and clean it by carefully removing the seeds and internal filaments ①. Using a knife, remove the outer rind ②. Cut the cantaloupe pulp into cubes ③.

Wash the cherry tomatoes and divide them into four ④. Cut the smoked provolone into cubes the same size as the cantaloupe ⑤. Combine the cherry tomatoes, olives, smoked provolone and cantaloupe in a bowl, then drizzle with a drizzle of oil and a pinch of salt and pepper ⑥.

At this point add the rocket and mixed salad and mix gently ⑦. Garnish with the figs already peeled and cut into wedges, the fresh mint and the balsamic vinegar glaze and serve ⑧.

ADVICE

The balsamic vinegar glaze, in contrast to the bitterness of the rocket, goes very well with cantaloupe and fresh figs, but traditional balsamic vinegar can also be used.

As an alternative to smoked provolone, you can use Greek feta or another semi-hard cheese such as first salt.

To give the preparation a pleasant crunchy note, you can also add a mix of toasted seeds or a handful of flaked almonds, lightly browned in a pan. You can also enrich everything with a few cubes of toasted bread: cut the slices of homemade bread into cubes and then sauté them in a pan with a drizzle of oil and a few rosemary needles until they are well toasted.

STORAGE

For this recipe any storage method is not recommended: it is best to prepare it and enjoy it as soon as it is made.