Cantaloupe Salad 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


*This recipe is gluten-free according to industry standards 



  • 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


  • 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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Nutritional Information

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