Grilled Melon Caprese Salad Recipe

Grilled melon caprese salad

  • serves 2 as a starter
  • Easy

This grilled melon caprese salad is a great starter for the summer months. This works well with watermelons too, just swap the mozzarella for feta, and sprinkle with a few oregano leaves and rocket

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*This recipe is gluten-free according to industry standards 

Ingredients

  • cantaloupe melon 1, small
  • balsamic vinegar 50ml
  • olive oil
  • baby plum tomatoes 10, halved
  • mozzarella or burrata 1 ball
  • basil a small bunch, leaves picked
  • mint a small bunch, leaves picked
  • crusty bread to serve

Method

  • Step 1

    Halve the melon, remove the seeds and skin and discard. Cut the flesh into chunky half moons. Sprinkle the melon with a little salt to draw out some of the water. Leave to drain on kitchen paper. Cook the balsamic vinegar in a small pan on a low heat, until syrupy and reduced, about 5 minutes. Leave to cool.

  • Step 2

    Heat a grill pan to hot. Pat the melon dry with kitchen paper, then brush with a little oil. Grill the melon on both sides until it takes on char lines, about 2 minutes on each side.

  • Step 3

    Divide the melon between 2 plates, add the tomato halves and tear over the mozzarella. Scatter with the herbs, and drizzle with oil and the balsamic. Serve with crusty bread (unless you are gluten free).

Nutritional Information

  • Kcals 391
  • Fat 19.3g
  • Saturates 9.6g
  • Carbs 35g
  • Sugars 34.6g
  • Fibre 5.7g
  • Protein 16.5g
  • Salt 1.3g
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