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Cantaloupe Caprese Salad

A refreshing salad featuring sweet cantaloupe, creamy mozzarella, and aromatic basil, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Starter
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large cantaloupe, cut into bite-sized cubes
  • 8 ounces fresh mozzarella cheese, cut into bites
  • 1 cup fresh basil leaves, washed
Dressing
  • 3 tablespoons balsamic glaze
  • 2 tablespoons extra virgin olive oil
  • Salt, to taste
  • Pepper, to taste

Method
 

Preparation
  1. Begin by cutting the cantaloupe in half and removing the seeds. Then, scoop or cut out the flesh into bite-sized cubes and place them in a large mixing bowl.
  2. Take your fresh mozzarella and slice it into cubes similar in size to the cantaloupe. Gently add it into the bowl with the cantaloupe.
  3. Tuck in the washed basil leaves among the cantaloupe and mozzarella. Feel free to tear them roughly for a rustic touch!
  4. Drizzle the balsamic glaze and olive oil over the salad. Sprinkle salt and pepper according to your taste preferences.
  5. Give the salad a light toss, making sure everything is well coated in the dressing. Avoid too much roughness, as you want to keep those delicious mozzarella cubes intact!
  6. Transfer the salad to a serving platter and enjoy immediately for the best flavor and texture!

Notes

Substitutions: You can use burrata cheese instead of mozzarella for an even creamier texture if desired. Timing: Best made just before serving to preserve freshness. Storing: Keep leftovers in an airtight container in the fridge for 1–2 days.