Hang onto summer just a little longer with this sweet and savory cantaloupe and fig salad with feta and fresh herbs. With just a handful of ingredients, you can toss this gorgeous salad together in minutes.
Use a vegetable brush to thoroughly scrub the outside of your cantaloupe before slicing.
- 1/2 a medium cantaloupe
- 12 ripe figs, stems trimmed and halved
- Flaky salt, such as Diamond Crystal kosher or sea salt
- 1/2 cup Castelvetrano olives, pitted and halved
- 1 tablespoon sliced shallots
- 1/3 cup crumbled feta cheese
- 1/4 cup basil leaves, torn or sliced into ribbons
- 1/4 cup mint leaves, chopped
- 1/2 a lemon
- 1/4 cup olive oil
- Black pepper
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Scoop the seeds from the cantaloupe and discard. Set cantaloupe cut side down, and carefully slice off the rind, leaving as much cantaloupe behind as you can. Once peeled, cut the cantaloupe into 1/4-inch thick wedges. Arrange on a large serving platter and sprinkle with salt.
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Sprinkle the halved figs with salt. Tuck the figs and olives all around the cantaloupe. Add the shallots, feta, and herbs and toss gently. Squeeze the lemon over the salad, making sure to get some on all the figs. Sprinkle with salt and pepper, and then drizzle on the olive oil. Taste, and add more salt or olive oil as needed. Finish with lots of freshly cracked black pepper.
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If you have time, set in the fridge to chill for an hour or two. Leftovers will keep pretty well in the fridge for a day, though the herbs may brown a bit.