Melon Cucumber and Olive Salad With Lemon Basil Vinaigrette
Serves 4 to 6.
Note: Make this salad with field-ripened melons and enjoy right away. It's delicious with grilled fish or lamb. Toss in a mild chèvre or cooked chicken, and you have a fine, light meal. Here we've added a few cubed nectarines for their sweet flavor and color, but tomatoes would work equally well. If the cucumber is very fresh and slender, there's no need to peel and seed it before cutting it into cubes. But if it's large, seedy or overripe, seed and peel it first. From Beth Dooley.
• 2 c. cubed cantaloupe,
• 1 c. cubed cucumber (see Note)
• 1/4 c. diced red onion
• 1/4 c. sliced black Greek olives
• 1/4 c. sliced green Greek olives
• 1/4 c. extra-virgin olive oil
• 2 tbsp. fresh lemon juice
• Pinch sugar
• 2 to 3 tbsp. chopped fresh basil, to taste
• Salt and freshly ground black pepper to taste
In a large bowl, toss together the melon, cucumber, onion and olives.
In a separate bowl, whisk together the olive oil, lemon juice and a small pinch of sugar. Pour over the melon mixture and toss in the basil. Season to taste with salt and freshly ground black pepper. Serve immediately.
Nutrition information per each of 6 servings:
Fat 11 g
Sodium 140 mg
Carbohydrates 7 g
Saturated fat 1 g
Total sugars 5 g
Protein 1 g
Cholesterol 0 mg
Dietary fiber 1 g
Exchanges per serving: ½ carb, 2 fat.