Cantaloupe with Black Pepper, Oil, & Vinegar (Insalata di Melone)

Fitness Expert

A very refreshing recipe from the cookbook 'The Italian Country Table' by Lynne Rossetto Kasper


  • Half of a 2 1/2 to 3 pound ripe cantaloupe, seeds removed
  • Several pale green leaves from the center of a head of curly endive
  • Coarse salt and freshly ground black pepper
  • 2 teaspoons fruity extra-virgin olive oil
  • 2 teaspoons white wine vinegar
  • 2 teaspoons snipped fresh chives or scallion tops


  1. With a melon baller, scoop out 1-inch balls from the melon and place into a medium bowl. Line an 8-inch white serving plate with the endive greens.
  2. Sprinkle the melon with salt and pepper to taste. Gently toss with the olive oil, then the wine vinegar. Spoon onto greens, scatter the chives over the melon, and serve.

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