Summer Melon Caprese Salad

Summer Melon Caprese Salad

Recipe Rating: 3.01889
Serves 4 to 6

This new take on the classic Caprese replaces tomatoes with slices of sweet summer melon. Serve it with ciabatta as the centerpiece of a light lunch or brunch, or as a first course at dinner.

  • 1/2 cantaloupe, honeydew or Galia melon, cut into wedges, peeled and thinly sliced
  • 1 (8-ounce) package fresh mozzarella, thinly sliced
  • 1/4 cup lightly packed fresh basil leaves, sliced if large
  • 1 1/2 tablespoon white balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper

Layer melon and mozzarella slices on a platter and tuck basil in between slices. Sprinkle with vinegar, oil, salt and pepper.

Nutritional Info: 
Per Serving: 180 calories (110 from fat), 13g total fat, 7g saturated fat, 30mg cholesterol, 190mg sodium, 6g carbohydrates, 9g protein.