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Summer Melon Caprese Salad

YIELD: Serves 4 to 6

TIME: 10 minutes


  • 1/2 cantaloupe, honeydew or Galia melon, cut into wedges, peeled and thinly sliced

  • 1 (8.0-ounce) package fresh mozzarella, thinly sliced

  • 1/4 cup lightly packed fresh basil leaves, sliced if large

  • 1 1/2 tablespoon white balsamic vinegar

  • 1 tablespoon extra-virgin olive oil

  • 1/4 teaspoon coarse sea salt

  • 1/4 teaspoon ground black pepper


  1. Layer melon and mozzarella slices on a platter, tucking basil in between slices.

  2. Sprinkle with vinegar, oil, salt and pepper.

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