Cantaloupe with Black Pepper Salad Recipe



Lynne says, “A melon salad is not a typical opening to a meal in Italy.  I certainly didn’t expect it when I Stayed at Le Frise, a guest farm in the mountains of northern Lombardy.  Emma dresses chunks of melon with black pepper, vinegar and olive oil.  She presents the melon on a bed of pale green curly endive and snips dark green chives over the salad at the last moment.”

Note from Linda:  This Cantaloupe with Black Pepper Salad is a fantastic salad to serve your family and friends.  Everyone loves it and it is so easy to make!

Recipe from the cookbook The Italian Country Table by Lynne Rossetto Kasper.


Canteloupe Salad with Black Pepper


For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.

More wonderful Salads and Salad Dressing Recipes.

Please check out my Grilled Balsamic Chicken and Peaches dinner menu and Outdoor Smoked Salmon Dinner Menu which includes this wonderful Cantaloupe with Black Pepper, Oil, and Vinegar recipe.


Cantaloupe with Black Pepper Salad Recipe (Instalata di Melone):
Prep Time
15 mins
Total Time
15 mins
Course: Salad
Cuisine: Italian
Keyword: Cantaloupe with Black Pepper Salad Recipe, Insalata di Melone Recipe
Servings: 4 servings
  • 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 olive oil, extra-virgin
  • 2 teaspoons white wine vinegar 
  • 2 teaspoons chives, snipped or scallion tops
  1. With a melon baller, scoop out 1-inch balls (or cut with knife into bite-size pieces) from the cantaloupe and place into a medium-size bowl.

  2. Line an 8-inch serving plate with the endive greens.

  3. Sprinkle the cantaloupe balls with salt and black pepper to taste.  Gently toss with the olive oil, then the wine vinegar.

  4. Spoon the cantaloupe mixture onto the prepared endive greens, scatter the chives over the melon, and serve.

  5. Make 4 servings.

  6. Per Serving -1.8 Fat grams, 5 Carbohydrate grams,  29 calories, 1 WW points

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