10 minutes
A delightful salad combining sweet cantaloupe, peppery arugula, and savory black olives, dressed with lemon and olive oil.
Black Olives, pitted and very finely chopped
tablespoons
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
to taste
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.
Look for a cantaloupe that is fragrant, has a slight give when pressed, and features a creamier skin color rather than green, indicating ripeness.
Slice cantaloupe into uniform, thin wedges or cubes and lay them evenly among the arugula for a balanced presentation.
Choose high-quality black olives like Kalamata or Castelvetrano and pit them yourself for improved taste over pre-pitted options.
Use fresh, young arugula for its tender leaves and milder flavor, which complements the salad better than mature arugula.
Add a scattering of fresh herbs like basil or mint, chiffonade, for aromatic complexity and visual appeal.
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