Gluten-free, Vegan, Serves 4
- 1 cantaloupe, halved and deseeded
- 2 ounces crumbly vegan feta cheese
- 1 large cucumber halved
- 1/2 seedless watermelon
- 2 Tbsp olive oil
- Juice of one lemon
- 10 basil leaves coarsely chopped
- Sea salt to taste
Directions:
Use a melon baller to create as many balls as possible from both the cantaloupe and watermelon. Add them to a large bowl. If the cucumber has large seeds use the melon baller or spoon to remove them. Cut the cucumber into thin half-moons and add to the melons. Combine the oil, juice, and salt into a small bowl and combine. Add the vinaigrette to the fruit and toss. Top with basil, and feta, and serve.