The first time I interviewed Michael Symon, celebrity chef-TV personality-cookbook author, we discussed his notorious Pig Ear Sandwich. In the discussion, a lot of laughter mixed in. Laughing is another one of Symon’s specialties.

His “Michael Symon’s 5 in 5 for Every Season” cookbook (Clarkson Potter) is a treasure of quick, easy recipes. From its pages, I’m very fond of his simple Spicy Salami, Cantaloupe and Mint Salad, a tasty mix of sweet, salty, and spicy flavors. He writes that the salad will surprise guests and family. It will wow them. Indeed.

Spicy Salami, Cantaloupe and Mint Salad

Yield: 4 servings

INGREDIENTS

2 tablespoons white wine vinegar

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper to taste

3 to 4 ounces thinly sliced salami, cut into narrow strips, see cook’s notes

2 cups (or a little more) medium-diced ripe cantaloupe, see cook’s notes

1/4 cup thinly sliced red onion

2 tablespoons chopped fresh mint leaves

1/2 cup whole plain Greek yogurt

Cook’s notes: At my local supermarket there are two varieties of spicy salami, salami Calabrese (sometimes labeled “picante” but sometimes just designated spicy) and hot sopressata. You may notice in the photo that the cantaloupe looks like it is cut into small wedges. I like to prep the melon by cutting a shallow slice off the top and bottom. Then I stand it up and cut off the peel in wide slices, top to bottom, following the contour of the melon. Then I cut it in half from top to bottom and scoop out the seeds. Cut into narrow top to bottom wedges, I cut the wedges crosswise into 1/2-inch slices. Because the pieces tend to be a little bigger than if they were diced, I use 2 1/2 cups rather than just two. Voila!

DIRECTIONS

1. In a medium bowl, whisk together the vinegar and olive oil. Season lightly with salt and pepper and whisk to dissolve salt. Add the salami, cantaloupe, red onion, and mint; toss to combine.

2. Serve salad on plates topped with a dollop of yogurt.

Source: “Michael Symon’s 5 in 5 for Every Season” by Michael Symon with Douglas Trattner (Clarkson Potter)

Cooking question? Contact Cathy Thomas at [email protected]

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