Ingredients:
0.5 (3 lb) cantaloupe, seeds removed
salt and pepper
2 teaspoons fruity extra virgin olive oil
2 teaspoons white wine vinegar ( I’ve used red with good results)
2 teaspoons snipped fresh chives or 2 teaspoons scallion tops
2 slices soppressata, cut into thin strips ( or your favorite salami)
Directions:
With a melon baller scoop out 1 inch balls from the melon and place into a medium bowl.
Toss with remaining ingredients and serve.
Servings: 4
Time preparation: 10 min.
Time total: 10 min.