Tuscan Melon Salad is a refreshing combination of thinly sliced sweet canteloupe or Tuscan Melon, crisp green leaf lettuce, salty pecorino cheese, and crunchy pistachios. This healthy Italian summer salad is inspired by my trip to a Tuscany farm.
Prepare the Tuscan Melon or cantaloupe by cutting it and removing the seeds. Cut it into a large wedge, like shown. Either using a sharp knife or mandolin cutter, thinly slice the melon into half moon slivers. Carefully roll up the thin melon slices.
In a large bowl whisk together the ingredients for the salad dressing including the olive oil, white wine vinegar, lemon, salt and pepper.
Put the lettuce in the bowl and then toss the lettuce lightly in the dressing.
Divide the lettuce on four small salad plates.
Carefully put the melon circles on top of the lettuce.
Top the Pecorino cheese and pistachios. Add another sprinkle of salt and pepper to the top.
Serve and enjoy immediately. Buon appetito.
Serve immediately because the salad greens will get soggy once prepped. Leftovers will not store well.You can prepare all the ingredients ahead of time, including mixing the dressing and cutting the Tuscan melon. Just freshly toss the greens when it's time to eat.