Cantaloupe, Sopressata And Feta Salad - cooking recipe

Ingredients

3 1/2 lbs cantaloupes, peeled, seeded and cut into 1/4 inch chunks
5 slices thinly sliced sopressata salami, cut into thin strips, cut in half crosswise
1 tablespoon fresh basil, thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1/4 cup crumbled feta cheese

Preparation

Combine cantaloupe chunks, sporessata and basil in a large salad bowl.
In a small bowl, whisk lemon juice, olive oil, salt and pepper.
Pour dressing over cantaloupe mixture, toss to coat.
Sprinkle with feta cheese and serve.