Make up this fresh melon caprese salad for a refreshing starter, then also try our classic caprese salad and fruit salad.


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


  • 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).


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