| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Instructions
- Toss 1/2 sliced cantaloupe with 1/4 cup each chopped toasted hazelnuts and parsley, 2 tablespoons olive oil, 1 tablespoon rice vinegar and a pinch of sea salt. Drizzle with more olive oil; top with shaved parmesan.
Reviews
Yummmm so glad I came across this. So easy, made with balsamic glaze and basil olive oil. So so good.
Very good. I made it with Tuscan cantaloupe and roasted the hazelnuts.
This is really different and really good. I found the recipe in an old issue of Food Network magazine, and decided to try it out of curiosity. I was uncertain about mixing olive oil with rice vinegar, whether that would work. Turns out it works really well! The melon came out both sweet and tangy with just the right bit of crunch added by the hazelnuts. This salad is so good that even my husband, who normally dislikes anything with canteloupe, liked it so much he took a second helping. I’ve upgraded it in my personal recipes from ‘experimental food’ to ‘new family favorite’ and I will be making it again and again.