Monday, June 3, 2013

Sweet Cantaloupe, Basil and Mint Salad

With every changing season comes a different reason I love to be in the kitchen. 

In the autumn, cooking a hot pot of soup warms up the kitchen on those first chilly days; in the winter, baking with cinnamon or vanilla can transform a dreary, cold afternoon into a special afternoon.

Right now, I am loving all the fresh herbs and spring plants coming into season in our garden, and using them in recipes like this.

This recipe uses fresh ground pepper and olive oil as a foil to the sweet cantaloupe.  Wondering how it tastes to put salt, pepper and olive oil on your fruit?  It's delicious.  Really.

I've also tried this with pineapple, and it's a toss-up as to which I try them both!

Sweet Cantaloupe, Basil and Mint Salad

1 ripe cantaloupe
1-2 tablespoons fresh mint leaves
1-2 tablespoons fresh basil leaves
salt and pepper to taste (about 1/4-1/2 teaspoon)
a drizzle of olive oil (about 1-2 teaspoons)

First, dice the cantaloupe.  

Here's an easy technique:  first, slice off the top and bottom of the fruit and stand it upright to remove the peel:

 Next, slice it in half, remove the seeds and then thinly slice each half:

 Then cut lengthwise to create little cubes:


Toss the cantaloupe, mint and basil together in a bowl.  If you aren't sure if everyone will enjoy this recipe and want to keep some of the cantaloupe plain, you can do little individual servings:

 Sprinkle salt and pepper (just a pinch) over the fruit and then add just a dab of olive oil:


 Mix and enjoy!

If you do a large bowl, this will serve 8-10 people.

Life is sweet,


Gina; The Candid RD said...

Sounds wonderful! I'm posting a recipe that is similar, next week. I use watermelon and blood orange olive oil. I like this one though, because I prefer cantaloupe!

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