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Grilled Cantaloupe Salsa Recipe


Sweet and tangy salsa! Perfect for any event!


  • 1 medium cantaloupe, peeled and sliced 1/4" thick
  • 2 c. blueberries
  • 1 red onion, diced small
  • 2 fresh jalapeno peppers, seeded and diced small
  • 1 oz. fresh basil, chiffonade, about 2 Tbsp.
  • 1 oz. fresh mint chopped, about 2 Tbsp.
  • 1 lb. feta cheese, crumbled
  • 1/2 c. Olive Basin Basil Olive Oil
  • 1/4 c. Olive Basin Extra Virgin Olive Oil
  • 6 Tbsp. Traditional Balsamic Vinegar
  • Salt and pepper to taste


Brush sliced cantaloupe with EVOO and grill both sides of the cantaloupe. Put in fridge to chill. Sauté diced onion at high heat for 30 seconds. Put in fridge to chill. Once cool, dice cantaloupe. In a large mixing bowl combine all ingredients, except vinegar and oils. In a small bowl, mix together the Balsamic Vinegar, Basil Oil and EVOO. Pour vinegar and oil blend over the salsa, and toss gently. Chill for at least one hour before serving.

Olive Basin Basil Olive Oil Extra Virgin Olive Oil salsa, feta cheese, cantaloupe, blueberries, jalapeno peppers.

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