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Cantaloupe and Fresh Mozzarella Salad

A refreshing salad that combines ripe cantaloupe and creamy mozzarella, enhanced by fresh basil and a drizzle of olive oil, perfect for warm afternoons.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole ripe cantaloupe (about 4 cups, cubed) Choose a ripe cantaloupe for maximum sweetness.
  • 8 ounces fresh mozzarella (preferably in balls) Ensure mozzarella is Halal-certified if needed.
  • 1/4 cup fresh basil leaves, torn
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar (ensure it’s alcohol-free)
  • Salt, to taste
  • Pepper, to taste

Method
 

Preparation
  1. Cut the cantaloupe in half and scoop out the seeds. Slice it into thin wedges and then cut into cubes.
  2. If using mozzarella balls, drain them. Otherwise, slice a large ball of mozzarella into cubes that match the size of the cantaloupe.
Assembly
  1. In a large mixing bowl, combine the cubed cantaloupe, mozzarella, and torn basil leaves. Gently toss to mix.
  2. Drizzle the olive oil and balsamic vinegar over the mixture. Season with salt and pepper to taste. Toss again gently.
  3. Serve immediately, or let sit for about 10 minutes before serving to allow flavors to blend.

Notes

Best enjoyed fresh. If storing leftovers, keep in an airtight container in the fridge for up to 2 days. Can be served with grilled chicken or fish.