Cantaloupe Salad & Basil Mayo


My little garden is starting to come in, and my basil and mint plants are getting out of control, so needed something to trim them back a bit. The basil mayo is great on a nice caprese sandwich (tomato slice, mozzarella slice (normally a basil leaf, but forgo that since, y'know, fancy mayo) on Italian bread). The cantaloupe salad is kinda weird, but delicious. Assuming you like cantaloupe and basil. Basil's a weird herb. Extremely potent, rather unpleasant, smell, and strong taste. It's like a less-offensive cilantro. Finding uses for it is tricky, but it does seem to lend itself to Italian-style foods. Basil Mayonaise


2 cups of mayo (a small squeeze bottle of Hellman's, etc., is perfect) 1 cup fresh basil (I used purple basil, but regular is fine, too) 2 fresh mint leaves 1 tablespoon chopped garlic 1 tablespoon lemon juice 1 tablespoon olive oil 2 teaspoons orange zest 1 teaspoon onion powder


Combine all ingredients in a food processor and process into a paste.

Add the mayo and process until well-combined and smooth.

The basil and mint won't process past small pieces, but don't sweat that. Make a little funnel out of aluminum foil and get the whole mess back into the (squeeze) bottle. I suppose if you didn't go with a squeeze bottle, probably don't need a funnel. You'll figure it out, I believe in you.

If you don't have fresh basil and mint, substitute 2 tablespoons ground basil and 2 teaspoons mint. And then reconsider whatever life decisions lead you to not planting an herb garden.

Cantaloupe SaladIngredients

1 lb cantaloupe 1/2 lb fresh mozzarella 1 small sweet onion 1 small tomato 1/2 cup fresh basil 1/4 cup fresh mint 2 tablespoons orange zest 1 tablespoon olive oil 1 tablespoon lemon juice 1 teaspoon salt


Cut the cantaloupe into small pieces and put into a largish bowl

Chop the onion and add it to the bowl

Cut the fresh mozzarella into small chunks and add it

Chiffonade the basil and mint and add to the bowl

Add the other ingredients and mix well (put a lid on the bowl and shake it like a polaroid picture)

Chiffonading, if you're not familiar, is a fancy French word for chopping fresh leaves. Stack a few of them, roll them up, then slice into thin wedges. When done properly the leaves will be the shape of shaved carrots.