Description
A refreshing and vibrant Caprese Melon Salad combining the sweetness of cantaloupe and honeydew with savory mozzarella, prosciutto, and fresh basil, all tossed in a tangy pineapple vinegar and olive oil dressing. Perfect for a light appetizer or summer side dish.
Ingredients
Units
Scale
Melons
1 small cantaloupe 1 small honeydew melonCheese and Meats
1 cup ciliegine mozzarella 3 ounces prosciutto, slicedVegetables and Herbs
1/4 cup fresh basil, rinsed and chopped 1 cup cherry tomatoes, halvedDressing
1/4 cup pineapple vinegar (or any vinegar) 1/4 cup olive oil Fresh cracked pepper, to taste Sea salt, to tasteInstructions
- Prepare the Melons: Use a melon baller to scoop out fleshy balls from the cantaloupe and honeydew. Set aside in a large salad bowl.
- Combine Salad Ingredients: Add the melon balls, mozzarella, prosciutto slices, cherry tomatoes, and chopped basil into the salad bowl. Gently toss to distribute evenly.
- Make the Dressing: In a small bowl, whisk together the pineapple vinegar, olive oil, cracked pepper, and sea salt until well combined. Adjust seasoning to taste.
- Dress the Salad: Pour the dressing over the salad and toss gently to coat all ingredients evenly. Chill until ready to serve.
- Serve: Keep the salad refrigerated and serve chilled for a refreshing appetizer.
Notes
- Use a light touch when tossing to prevent the melon balls from breaking.
- Feel free to add extra fresh basil or a splash of balsamic vinegar for extra flavor.
- This salad is best enjoyed fresh but can be refrigerated for up to 2 hours.
- If desired, substitute pineapple vinegar with apple cider vinegar or white wine vinegar.
Nutrition
- Serving Size: 1 bowl (approx. 200g)
- Calories: 220
- Sugar: 18g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
