Cantaloupe & Sweet Pepper Salad with Puffed Rice
This, to me, is a great sharing salad (that’s what I’ve started calling them), and it’s beautiful served piled up on a big platter or plate, but you can absolutely divide it among four smaller plates. Up to you!
Ingredients
Scale
¾ cup brown basmati rice (you can use any kind of rice, this is just what I like)
Neutral flavored cooking oil, such as vegetable or canola
5 or 6 small sweet peppers, seeded and thinly sliced
¾ cup plain Greek yogurt
4 cups of bite-sized cantaloupe chunks (1 large peeled melon)
½ to ⅔ cup crumbled feta cheese
1 lime
2 TBSP honey
Crunchy sea salt and freshly cracked black pepper
Instructions
- Begin by making the puffed rice: Set a large, deep-sized pot over med-high heat and add just enough oil to the bottom. When the oil shimmers, add a couple grains of the rice to see if it’s hot. If it bubbles, it’s ready. Add the rest of the rice, being careful because it will sputter. Stirring gently, allow the rice to brown and fry until deeply golden; about 2 to 2.5 minutes (it goes quick!).
- Using a slotted spoon, transfer the browned, cooked rice to a paper-towel lined plate to drain and cool. Season lightly with salt, if desired. Â
- Drain the pot, leaving a couple teaspoons of oil for the peppers. Return it to the stovetop and reduce the heat to medium. Saute the peppers until tender, stirring occasionally; about 3 to 4 minutes. Set aside.Â
- To build the salad, schmear the yogurt across the bottom of a plate or platter. Pile the cantaloupe on top, followed by the peppers. Sprinkle with crumbled feta and puffed rice. Cut the lime in half and squeeze it over the top, allowing the juice to run all over the salad ingredients (you can use as much or little as you like). Drizzle with the honey and season with salt and pepper to taste. Enjoy!