What makes this work so well for two is its simplicity. You do not need a huge platter for the flavors to come across beautifully. The cantaloupe brings a mellow sweetness that feels especially good against creamy, savory components, and that contrast gives the salad a softer, more playful personality than a standard tomato-based Caprese. The variety in herbs bring an additional twist to the salad.
Schedule this Cantaloupe Caprese Salad for an evening dinner outside; a very simple meal that looks pretty, tastes fresh, and gives you just enough without overwhelming the meal. Light, colorful, and a little unexpected, it feels made for warm days and quiet shared lunches. Serve with a nice cool glass of white wine and some freshly baked bread.
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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’.
Key Ingredients in This Recipe
- Cantaloupe melon
- Heirloom tomatoes – they are so flavorful, but any type of tomatoes will do.
- Mozzarella – if you can find it, always use Buffalo Mozzarella in salads. It has so much more flavor than the cow’s milk version. The only drawback is that it has a shorter shelf life, it is more expensive and less stores carry it.
- Fresh herbs – like basil, tarragon, parsley, chives
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
Pin Recipe FacebookIngredients
- 1/2 cantaloupe
- 4 tomatoes, heirloom
- 4 ounces Mozzarella cheese
- basil, tarragon, parsley, chives
- salt and pepper
- 1 tablespoon olive oil
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.