Summer Melon Caprese Salad
Serves 4 to 6
Time 10 min
This new take on the classic Caprese replaces tomatoes with slices of sweet summer melon. Serve it with ciabatta as the centerpiece of a light lunch or brunch, or as a first course at dinner.
Ingredients
- 1/2 cantaloupe, honeydew or Galia melon, cut into wedges, peeled and thinly sliced
- 1 (8.0-ounce) package fresh mozzarella, thinly sliced
- 1/4 cup lightly packed fresh basil leaves, sliced if large
- 1 1/2 tablespoon white balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
Method
Layer melon and mozzarella slices on a platter, tucking basil in between slices.
Sprinkle with vinegar, oil, salt and pepper.
Nutritional Info:
Per serving: 180 calories (110 from fat), 13g total fat, 7g saturated fat, 30mg cholesterol, 190mg sodium, 6g carbohydrates (0g dietary fiber, 5g sugar), 9g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cantaloupe, honeydew or Galia melon, cut into wedges, peeled and thinly sliced
- 1 (8.0-ounce) package fresh mozzarella, thinly sliced
- 1/4 cup lightly packed fresh basil leaves, sliced if large
- 1 1/2 tablespoon white balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper