Calling this a “recipe” feels like cheating. There’s less than 6 ingredients (including salt and pepper). You don’t heat anything up. You’ll barely break a sweat putting this together, but during the summertime that’s the best type of recipe there is, amirite? This simple salad looks fancy (so set aside a moment to “ooo” and “ahh” and give yourself a pat on the back), then stuff your face silly.
The star utensil of this whole shebang is a microplane grater. You can snag one for under $10 so I’d highly recommend having one. Once you have it, you’ll find an excuse to add zest to err’thing.
Hokay, here’s what you’ll need:
1 small cantaloupe cut into bite size pieces
¼ tsp. sea salt
½ tsp. fresh cracked pepper (plus more for topping!)
Zest of ½ lemon
1 tsp. lemon juice
¼ c. finely grated parm (plus more for topping!)
In a medium bowl, combine the cantaloupe, sea salt, pepper, lemon zest, and juice. Place it in the fridge for about 30 minutes.
Remove the cantaloupe from the fridge. Right before serving, toss with the parmesan. Divide into two bowls and top with more parm and freshly cracked black pepper!
Serves two as a side.