Cantaloupe Caprese Salad
Cantaloupe Caprese Salad is a bright, summery salad for two that gives the classic Caprese idea a sweeter, fruit-forward twist. The cantaloupe adds fragrance and softness, while the familiar savory elements keep the whole dish balanced and fresh. It is a lovely small-batch salad for lunch, brunch, or a light first course.
Ingredients
- 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
Calories: 323kcalCarbohydrates: 22gProtein: 15gFat: 20gSaturated Fat: 8gSodium: 390mgFiber: 4gSugar: 17g