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Cantaloupe, feta, basil and pumpkin seed salad

Melons signify the arrival of summer, and the need to cooling foods becomes important. Melons are perfect, they are juicy, sweet and refreshing. You can use any yellow fleshed melon for this salad so feel free to experiment wit the various flavors of the melons. Aleppo pepper and pul biber are the same, the former grown in Syria, the later in Turkey.

This is a wonderful light salad for those hot summer afternoons. The sweet melon is complimented by the salty feta, the hint of chili from the Aleppo peppers and the herb from the basil. The salad is essentially an assembly job, super easy and so good.

Sabrina Ghayour is a chef, TV celebrity and cookbook author. She has published a number of cookbooks, yes I have most of them, with absolutely amazing recipes. I have just got this book and started cooking through the recipes, they are amazing, like this wrap. You will definitely see more recipes from both this book and from this fantastic chef.

For more wonderful recipes from this cookbook, click here.


1 large cantaloupe. skin removed and cut into wedges or pieces

1 cup feta cheese, crumbled or cubed

Extra virgin olive oil for drizzling

1 teaspoon Aleppo pepper or pul biber

1 cup roasted pumpkin seeds

A handful of basil leaves

Salt, to taste

Arrange the melon slices on a large platter. Crumble the feta cheese or place the cubes over the melon. Sprinkle the Aleppo pepper/pul biber and pumpkin seeds. Drizzle with the oil and sprinkle the whole basil leaves.

Serve chilled.

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