Cantaloupe Caprese Salad
Cantaloupe Caprese Salad is a lovely, easy summer salad and an great alternative to the traditional caprese. Use heirloom tomatoes and buffalo mozzarella, if you can find them.
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Servings: 2 people
Ingredients
- 1/2 cantaloupe
- 4 tomatoes heirloom
- 4 ounces Mozzarella cheese
- basil, tarragon, parsley, chives
- salt and pepper
- 1 tablespoon olive oil
Instructions
- Wash the tomatoes, cut out the cores and slices them.
- Cut the cantaloupe in half. Only a half is needed, keep the second half in the fridge and serve for breakfast.
- Remove the seeds from the cantaloupe half you will use for this recipe, carefully 'peel the fruit, until you have an orange half moon.
- Slice the cantaloupe in similar slices as the tomatoes, so you have some uniformity in your dish.
- Cut the mozzarella in pieces, again similar to the fruit.
- Chop the herbs, tarragon, chives, parsley and basil, whatever mixture you decide to use.
- Place fruit, mozzarella, herbs and salt and pepper in a bowl and toss gently.
- Place fruit mixture in a serving dish and drizzle with olive oil.
Nutrition
Calories: 323kcal | Carbohydrates: 22g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Sodium: 390mg | Fiber: 4g | Sugar: 17g
Nutrition information is automatically calculated, so should only be used as an approximation.
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