Olive Magazine
Cantaloupe Salad Caprese Salad Recipe

Grilled melon caprese salad

Published: July 19, 2016 at 9:55 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2 as a starter

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

  • Gluten free
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal391
fat19.3g
saturates9.6g
carbs35g
sugars34.6g
fibre5.7g
protein16.5g
salt1.3g
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Make up this fresh melon caprese salad for a refreshing starter, then also try our classic caprese salad.

Ingredients

  • 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

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).

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