1 small melon (very sweet variety such as Charentais or Sharlyn)
2 medium cucumbers
1/2 cup feta cheese
2 slices bacon
1 bunch opal basil
Lemon basil vinaigrette (recipe below)
Peel melon and cut into 1” cubes. Peel cucumbers and slice lengthwise into strips about 1/4” thick.
Cook bacon in sauté pan over medium heat until most of the fat has rendered and the bacon is crispy and brown. Set aside on paper towels to cool.
Chiffonade (slice very thinly) basil leaves. Toss the melon and cucumbers with the vinaigrette and sprinkle with crumbles of feta cheese, bacon and basil chiffonade.
Lemon Basil Vinaigrette
3/4 cup lemon juice (about 4 lemons)
2/3 cup olive oil
1/2 teaspoon salt
1/4 cup chopped lemon basil
In a small bowl, combine all of the ingredients and whisk well.
SOURCE: Recipe courtesy of Chef Rebecca King, Gabriella Café