Melons, melons, everywhere, so what do we do now? If you’re tired of eating them as simple wedges, try incorporating them in your savory dishes.
When paired with fresh zucchini, corn or, in this instance, tomatoes, melons make an affordable and delicious side salad that’s perfect for lazy backyard barbecues. They’re adaptable, versatile and practically begging to be tossed with fresh herbs and fruity olive oil.
While the combo in this recipe uses cantaloupe, feta and tomatoes for heartiness, you can lighten things up with watermelon or go green with a blend of honeydew, cucumbers and basil. Just be careful with all of this experimenting — you might never be able to look at a wedge of melon the same way again.
Tomato-Cantaloupe Salad with Lemon Grilled Shrimp
Total Time: 20 min
Prep: 12 min
Cook: 8 min
Yield: 4 servings
For the salad:
1/2 cantaloupe, seeded, quartered and thinly sliced
1 pint cherry or grape tomatoes, halved
Juice of 1 lime
1/2 cup fresh mint leaves, chopped
2 scallions, chopped
2 tablespoons extra virgin olive oil
Salt and ground black pepper
For the shrimp:
20 large shrimp, peeled and deveined
1 teaspoon dried oregano
2 tablespoons olive oil
1 lemon, one half juiced and the other half cut into wedges
One 4-ounce block feta, sliced
Preheat a grill to …read more