Salads
Cantaloupe-Fig Bowl: Savory/Sweet Tastes of Summer!
20 minServes 2
Summer brings so many AMAZING flavors — tomatoes, corn, berries, okra … omg so much! But the first week I find figs at the farmer's market, I tend to go a little crazy with them. AND, they tend to come in right at the same time as the best cantaloupe — the tasty kind that reminds me of the ones you get in Italy — bursting with natural sweetness. These simple ingredients, plus a bit of thinly sliced fennel, chopped fresh almonds, and a citrusy dressing, made for an amazing salad/dessert (yeah, it could be either)!
Ingredients
- 1 small cantaloupe, peeled and cut in half
- About a pint of figs, cleaned, trimmed, and sliced
- A bit of thinly sliced fennel — the white part (OK to leave out, but adds flavor depth)
- Handful of raw, unsalted almonds, chopped fairly finely
- DRESSING:
- Few tablespoons of olive oil
- 1 tablespoon of honey
- Juice from half a lemon
- Pinch of salt
- Pepper to taste
Instructions
- 1Take the cantaloupe halves and cut a thin slice at the bottom to help them sit evenly on a plate.
- 2Fill with the sliced figs.
- 3Sprinkle with the thinly sliced fennel and top with the chopped almonds.
- 4At least a half hour before serving, mix the dressing, shake to combine, then pour into the cantaloupe bowls.
- 5Serve at room temperature — this holds well.
Jennifer's tip
If serving as dessert, amp up the sweetness with a bit more honey. Experiment with mint, basil, thinly sliced green onion, or a bit of arugula for a spicy bite.
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