It was a hot and humid day.
I didn’t feel like turning on the stove. I love summer eating because a salad can be a main dish. I had most of ingredients for this one on hand. Although, it is too early in the summer in Pennsylvania to have garden grown tomatoes or cantaloupes.
This recipe is from the wonderfully poetic cookbook , “Cooking with the Muse” By Myra Cornfield and Steven Massimilla.
Cantaloupe & Tomato Salad with Olives and Ricotta
- 1 TBSP minced shallots
- 1/4 tsp Dijon mustard
- 1 TBSP fresh lemon juice
- 1 TBSP golden balsamic vinegar
- 1/4 tsp salt
- 1/4 cup olive oil
- 1/4 cup chopped fresh basil
- 1 tomato about 5 oz
- 1 lb cantaloupe (1/2 large), seeded, cut into wedges
- 1 cup fresh ricotta cheese ( I used ricotta salatta)
- 1/4 cup pitted kalamata olives
To make vinaigrette…mince shallots and whisk in all other ingredients. Then add the basil.
Gather your main salad ingredients
Chop them up and add to the bowl.
Step back and enjoy your no cook meal!
Nutritional Information per serving ( serves 4): 288 calories, 23 g fat, 7 g saturated fat, 32 mg cholesterol, 14 g carbohydrates, 10 g sugar, 8 g protein, 288 mg sodium 2 g fiber