Melon Caprese Salad

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

Melon Caprese Salad | Teaspoonofspice.com @tspbasil

School officially ended on Tuesday at noon, the husband is out of town, the 8 year old doesn’t start camp until next week and you could pretty much fry an egg on the sidewalk for the past 10 days.

This all calls for a short and sweet post featuring a short and sweet recipe.

I pretty much eat a variation of the caprese salad (tomato, fresh mozzarella, basil and olive oil) all summer long. It’s easy, no-cook, refreshing, in season and so versatile.

Make it into a Simply Grilled Tomato Basil Pizza or a Grilled Potato Zucchini Caprese or a Portable Picnic Cherry Caprese or a No-Cook Summer “Lasagne.”

Or a fruit salad in this case.

Easy summer salad: toss watermelon and cantaloupe with fresh mozzarella , basil, olive oil and balsamic vinegar @tspbasil Teaspoonofspice.com

I’ve included a recipe but you really don’t need one – just use whatever type of melon – or summer stone fruit like peaches, plums, cherries, nectarines – you have on hand tossed with tomatoes, fresh mozzarella, basil, olive oil, balsamic vinegar and a little salt & pepper.

Done.

Melon Caprese Salad: easy to make this ultimate summer fruit salad via @tspbasil Click To Tweet Print

Melon Caprese Salad

Melon Caprese Salad | Teaspoonofspice.com @tspbasil

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

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

Ingredients

Scale
  • 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

Instructions

  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.

Recipe note: If you got the grill going, first grill slices of melon and then cube and toss with rest of ingredients. (This grilled watermelon salad rocked my summer menu last season!)

Shopping for melons: Cooking Light’s got you covered with their Guide To Melons and Favorite Melon Varieties (I’m now on the look out for White Wonder Melon.)

Do you like caprese salads? What’s your favorite way to serve fruit in the summer?

 

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