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Inactive prep time: 10-20 minutes (for marinating melon & roasting peppers)
Active prep time: 15 minutes (for assembling the salad)
Serves: 6 to 8
Believe it or not, this strange “melange” or “mix” of flavors tastes great! Sweet and sour notes hit the palate with a fusion of melon, lime juice, olive oil, capers and crumbly, breadcrumb textures. Enjoy this summer salad with a crowd al fresco!
Ingredients:
1 whole cantaloup melon, peeled, seeds discarded and flesh cut into 1-inch cubes
juice from 2 limes
6 to 7 tablespoons olive oil, to be divided
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
5 canned anchovies (optional), minced
2 tablespoons capers, rinsed & drained
1/2 cup plain breadcrumbs, lightly toasted with 1 tablespoon olive oil in a nonstick skillet
10 to 12 green pitted olives, halved (you can also use green olives stuffed with pimiento)
6 sprigs fresh basil leaves, for garnish
Marinate Melon & Grill the Peppers:
1. Place cubed melon in a large glass or porcelain bowl and gently toss with 2 tablespoons olive oil and the lime juice; cover with plastic wrap and set aside in refrigerator.
2. Meanwhile, cut each bell pepper in half lengthwise; discarding stems and seeds.
3. In an 18 X 12-inch baking sheet lined with aluminum foil (DO NOT USE PARCHMENT – IT WILL BURN), place the bell pepper halves with rounded side up.
4. Place the baking sheet with peppers on an oven rack positioned 6 inches from the top grill or broiler (this part is the top grill you see when you look “UP” inside the oven).
5. Set oven on “BROIL” and let the peppers broil/grill for 8 minutes.
6. After 8 minutes, make sure the peppers’ skin has blackened. If not, broil/grill peppers for 2 more minutes or until peppers have blackened but not burned to a crisp.
7. Remove sheet with grilled peppers; set aside to cool to warm or room temperature.
Prep & Assemble the Salad:
1. When peppers are cool enough to handle but are still warm, remove and discard blackened skins; tear the peppers apart in half, lengthwise.
2. Using a 12 to 14-inch rectangular, square or round platter, place the peppers (alternating their colors) along the platter’s edges; drizzle 2 tablespoons olive oil on the peppers. Set aside.
3. Next, scatter the minced anchovies and capers over the peppers. IF YOU DO NOT WANT ANCHOVIES, OMIT THEM.
4. Sprinkle the toasted breadcrumbs over anchovies and peppers; drizzle with 2 tablespoons olive oil over breadcrumbs.
5. Place the cubed, marinated melon at center of platter so that it is framed by the pepper-breadcrumb mixture.
6. Evenly scatter the olives over the melon.
7. Garnish the salad with the basil leaf sprigs.
8. Serve immediately or cover tightly with plastic wrap and refrigerate. This salad can be made ahead and refrigerated up to 3 hours.
Text & Photograph ©2025 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
