Cantaloupe and Sopressata Salad

photo of canaloupe saladThis is my all-time favorite cantaloupe salad recipe. I’m happy that in September, there are still plenty of cantaloupes at the farmers market.


3-4 lbs cantaloupe, peeled, seeded and cut into 1/4 inch chunks (see note)
1/2 cup sopressata salami, diced
1 tablespoon fresh basil, chopped
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground pepper


  • Combine cantaloupe chunks, sopressata and basil in a large salad bowl.
  • In a small bowl, whisk lemon juice, olive oil, salt and pepper.
  • Pour dressing over cantaloupe, toss to coat, and serve.

Serves six.

Note: Cantaloupe 101- After washing the melon, slice it in half and scoop out the seeds. Slice into wedges then carefully cut the orange flesh away from the rind.