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Melon Caprese Salad | @tspbasil

Melon Caprese Salad

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 8-10 servings. 1x


The ultimate summer salad – Insalata Caprese – with a refreshing fruit twist of watermelon and cantaloupe.


  • 1 cantaloupe, seeded and chopped or shaped into little balls (about 2 cups)
  • 1/2 small seedless watermelon, chopped or shaped into little balls (about 2 cups)
  • 1 cup grape tomatoes
  • 12 ounces fresh mozzarella balls
  • 1/3 cup fresh basil leaves, torn
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vingear
  • 1/4 teaspoon black pepper
  • Dash of coarse salt


  1. Mix together watermelon and cantaloupe in a large colander over a large bowl. Let sit for about 10 minutes to drain extra juice. Save juice for drinking or smoothies and add melon back to empty large bowl.
  2. Add remaining ingredients and toss gently. Serve immediately.