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Cantaloupe with Arugula and Black Olives

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Pixicook editorial team

A delightful salad combining sweet cantaloupe, peppery arugula, and savory black olives, dressed with lemon and olive oil.

Ingredients for Cantaloupe with Arugula and Black Olives

units in
USchevron
serves
4 peoplechevron

Black Olives, pitted and very finely chopped

tablespoons

Olive Oil

tablespoons

Cantaloupe, peeled, seeds removed, and sliced ½ inch thick

each

Wild Arugula

cups

Lemon, juiced

each

Chives, chopped

cups

Flaky Sea Salt

to taste

How to Make Cantaloupe with Arugula and Black Olives

1. Prepare Olive Dressing

In a small bowl, combine the finely chopped black olives with olive oil. This mixture serves as a rich, savory dressing for your salad.

2. Arrange Cantaloupe and Arugula

On a large platter, arrange the cantaloupe slices evenly and scatter the wild arugula over the cantaloupe.

3. Add Lemon, Chives, and Dressing

Squeeze the juice from the lemon over the cantaloupe and arugula, sprinkle the chopped chives, and drizzle the olive and oil mixture generously across the platter.

4. Season and Serve

Finish with a sprinkle of flaky sea salt and a few grinds of freshly ground black pepper. Serve immediately.

Pitfalls and tips

Cantaloupe Selection

Look for a cantaloupe that is fragrant, has a slight give when pressed, and features a creamier skin color rather than green, indicating ripeness.

Elegant Plating

Slice cantaloupe into uniform, thin wedges or cubes and lay them evenly among the arugula for a balanced presentation.

Olive Quality

Choose high-quality black olives like Kalamata or Castelvetrano and pit them yourself for improved taste over pre-pitted options.

Arugula Freshness

Use fresh, young arugula for its tender leaves and milder flavor, which complements the salad better than mature arugula.

Herbal Accent

Add a scattering of fresh herbs like basil or mint, chiffonade, for aromatic complexity and visual appeal.

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