Cantaloupe Caprese Salad is a lovely, easy summer salad and an great alternative to the traditional caprese. Use heirloom tomatoes and buffalo mozzarella, if you can find them.
Prep Time15 minutesmins
Total Time15 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1/2cantaloupe
4tomatoesheirloom
4ouncesMozzarella cheese
basil, tarragon, parsley, chives
salt and pepper
1tablespoonolive 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.