Cantaloupe, Cherry Tomato, and Feta Salad in Fennel Seed Vinaigrette

Fennel Seed Vinaigrette Dressing
4 teaspoons fresh lemon juice
1 teaspoon fennel seeds, coarsely crushed (See cooking tip.)
1/2 teaspoon kosher salt
3 tablespoons olive oil

Salad
4 cups cantaloupe, cut into 3/4-inch dice
2/3 cup red cherry tomatoes, halved
2/3 cup orange or yellow cherry tomatoes, halved
1 tablespoon chopped tarragon plus 1 teaspoon extra for the garnish
2/3 cup crumbled feta

1.To prepare the dressing, add the lemon juice, crushed fennel seeds, and salt to a medium large (nonreactive) serving bowl. Whisk in the olive oil. Add the diced cantaloupe, sliced tomatoes, and 1 tablespoon of chopped tarragon. Toss to combine and let stand at room temperature for at least 1 hour or up to 2 hours for flavors to blend. (The salad can be prepared to this point 2 hours ahead; leave at cool room temperature.)

2.To serve, toss the salad ingredients again. Taste, and if needed season lightly with more salt. Then sprinkle with crumbled feta and remaining 1 teaspoon of tarragon.

Cooking tip: To crush fennel seeds, place them in an electric spice grinder and grind coarsely. Or, place the seeds in a self-sealing plastic bag, and crush coarsely with a meat pounder or rolling pin.

Copyright Betty Rosbottom 2022.