Cantaloupe Salad
I’m a big fan of cantaloupe, but I usually just eat it cut up, in bulk, out of a bowl. Since I’m not as likely to share that way, a new dish was in order. And to make all the tastebuds at our dinner table happy, this cantaloupe salad even has a basil dressing, fresh mozzarella, and bacon!
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Cantaloupe Salad
Cantaloupe is such a deliciously, sweet summer fruit that’s actually quite versatile. The flavor is unique, the texture is sturdy, and it’s readily available this time of year.
Cantaloupe is a summer fruit. In the US, it’s available and delicious June to September. Look at labels and tags to see where you melon was grown so you know you’re getting a fresh, seasonal fruit!
Cantaloupes do not ripen once they’ve been picked, so you want to make sure they were ripe when picked. Look at the stem. If it was cut from the vine, it’s not likely to be ripe. You’ll want to see an indent where it came off the vine easily!
No matter how hot it gets, summer salads are always a favorite in our house. This could easily be a hot weather dinner idea, especially with a good piece of bread. We like to eat it as a side dish for grilled chicken, however, or a healthy side for burgers.
One thing I love about this cantaloupe salad in particular is that you can make some of it ahead of time. Easily chop the cantaloupe and cook up the bacon at your convenience. Even the dressing could be done beforehand.
Then assemble to serve! Yummy, yum, yum.
Cantaloupe Recipes
Seasonal Produce Lists
Summer Recipes – broken down by ingredient
Fall Fruits (and vegetables)
Have extra mozzarella? Or jsut love it like I do? Then don’t miss this orzo pesto salad, this yummy sun dried tomato pizza, or these honeydew skewers!
CANTALOUPE SALAD
Ingredients
- 6 slices thick-cut bacon chopped
- 4 ½ cups chopped romaine lettuce 1 small head or a 9-ounce bag
- ¼ cup thinly sliced red onion
- 1 ½ cups diced cantaloupe ¼ of a medium melon
- 4 ounces mozzarella pearls
- Small basil leaves for garnish
Basil Honey Dressing
- ¼ cup tightly packed basil leaves
- ¼ cup extra virgin olive oil
- 1 teaspoon honey
- 1 teaspoon fresh lime juice
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Heat a large non-stick skillet over medium-high. Add the bacon and cook, stirring often, until it browns and fat renders in the pan, 8 minutes. Turn off the heat and let the bacon sit in the pan for 2 more minutes. It will continue to cook and crisp up in the hot fat. Spoon the bacon from the pan onto a plate covered with a paper towel.
- While the bacon cooks, make the dressing. Combine all ingredients in a small food processor or blender and puree until smooth, about 30 seconds. Set aside.
- Add the lettuce and red onion to a large bowl. Add half of the dressing and use tongs to toss the salad and coat it in the dressing. Transfer the greens to a serving plate. Top with the bacon, cantaloupe, and mozzarella pearls. Drizzle with the remaining dressing and garnish with small basil leaves just before serving.
