Cantaloupe Caprese Salad is a perfect summer salad and will encourage you to spend time outside. This year it is so hot outside that even at the end of August, in the evening, we cannot enjoy our meals outside.
I believe we had a record breaking hot summer this year. For a fact, we spent less time outside than we did in previous years. I am not referring to spending time outside during the day, because during a Georgia summer that is usually hot and uncomfortable, unless you’re near water. I am referring to spending long evenings outside, enjoying a good meal and talking and laughing away the hours.
Last Saturday, was one of those days. Saturday, a day that I do not have to work, even though the business is still open; E-commerce is 24/7 as we all know. Check out my store if you’re interested in what I do. Saturdays, I have more time to get the creative juice flowing, to think outside the box or to try to relax. It was one of those days that I planned a very simple meal, absolutely divinely simple. I pictured myself enjoying an evening outside on the deck, glass of wine, Cantaloupe Caprese Salad, and freshly baked bread, husband (not freshly baked of course) and time on my hand.
It didn’t happen, too hot, too humid, bummer. So we stayed inside and enjoyed ourselves nevertheless: Heirloom tomatoes, cantaloupe, mozzarella and fresh herbs. A well-known chef, and I don’t have to mention her by name, would say ‘how easy is that’.
A few things about the ingredients
I used heirloom tomatoes, simply because they are so flavorful and I used normal cow’s milk Mozzarella. Unfortunately, Buffalo Mozzarella was nowhere to be found. I prefer the Buffalo version, because it has so much more flavor than the cow’s milk one. The drawback is that it has a shorter shelf life, it is more expensive and less stores carry it.
This salad does not need a dressing, just fresh herbs, some olive oil and salt and pepper and the 3 ingredients are flavorful enough to satisfy your taste buds.
Cantaloupe Caprese Salad
- 1/2 cantaloupe
- 4 tomatoes heirloom
- 4 ounces Mozzarella cheese
- basil, tarragon, parsley, chives
- salt and pepper
- 1 tablespoon olive oil
- Wash the tomatoes, cut out the cores and slices them.
- Cut the cantaloupe in half. Only a half is needed, keep the second half in the fridge and serve for breakfast.
- Remove the seeds from the cantaloupe half you will use for this recipe, carefully ‘peel the fruit, until you have an orange half moon.
- Slice the cantaloupe in similar slices as the tomatoes, so you have some uniformity in your dish.
- Cut the mozzarella in pieces, again similar to the fruit.
- Chop the herbs, tarragon, chives, parsley and basil, whatever mixture you decide to use.
- Place fruit, mozzarella, herbs and salt and pepper in a bowl and toss gently.
- Place fruit mixture in a serving dish and drizzle with olive oil.