This cantaloupe salad with feta and sage is the sort of dish that taught me to learn to love cantaloupe. Cantaloupe has a certain muskiness to it (in fact, one of its names is “muskmelon”) that makes it work wonderfully in a savory salad. Here, the distinct flavor is set off by spicy red onion, fresh sage, creamy feta, and a hint of balsamic. Basil or mint are more traditional additions, but feel free to experiment with whatever you have on hand.
|1||tablespoon lime juice|
|1||tablespoon balsamic vinegar|
|2||tablespoon olive oil|
|½||red onion, minced|
|1||cantaloupe, rind removed, seeded and cut into ½” chunks|
|½||cup feta, rough chopped|
|¼||minced fresh herbs, such as basil, mint, sage, or tarragon|
|1||teaspoon fresh ground white pepper|
Whisk together the lime juice, balsamic, and olive oil. Add the red onion and salt. Roughly 20 minutes before serving, toss the cantaloupe, feta, and dressing in a large salad bowl. Add the fresh herbs, and finish with the ground pepper. To make ahead, simply prepare the fruit and feta, and add the dressing just before serving.