Cantaloupe Salad with Thai Basil and Chile

Cantaloupe Salad with Thai Basil and Chile
by Lynne Rossetto Kasper

Serves 8

15 minutes prep, 15 minutes total

Note: Have everything cut and ready, but mix just before serving.


1 medium to large cantaloupe, peeled, seeded and cut into bite-sized chunks
1 red jalapeño pepper, partially seeded and cut into small dice
2/3 cup torn Thai, Cinnamon or Spicy Globe basil leaves (regular basil can be used)
3 to 4 tablespoons rice vinegar
Generous pinch sugar
Salt and pepper to taste


1. Gently combine all ingredients, tasting as you add each one. Set out in a bowl with long bamboo skewers.

2. Spear chunks of melon to eat. You can top the pulao with the melon as well