Summer Melon Caprese Salad

Serves 4 to 6

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.

Special Diets
Dairy Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Vegan
Vegetarian
Wheat Free
Nutritional Info
Per Serving: 180 calories (110 from fat), 13g total fat, 7g saturated fat, 30mg cholesterol, 190mg sodium, 6g carbohydrates, 9g protein.
Serves 4 to 6
  • 1/2 cantaloupe, honeydew or Galia melon, cut into wedges, peeled and thinly sliced
  • 1 (8-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
Serves 4 to 6

Layer melon and mozzarella slices on a platter and tuck basil in between slices. Sprinkle with vinegar, oil, salt and pepper.

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