melon caprese salad
Thissalad embodies summer: ripe tomatoes, freshly picked basil & melons attheir summertime peak. It really doesn’t need a recipe – it’s as simple astumbling cantaloupe & honeydew melonballs into a bowl with cherry tomatoes, small balls of fresh mozzarella, olive oil,white balsamic, honey, salt, pepper & basil then giving it all a gentletoss until everything is coasted with the dressing, although it’s hardly adressing if all you have to do is splash a bit of oil & vinegar about.
Servings: 4 people
- 3 tablespoons olive oil
- 2 to 3 tablespoons white wine vinegar
- 2 tablespoons runny honey
- 1 garlic clove, minced (optional)
- A good pinch of sea salt & freshly ground pepper
- 1/2 small cantaloupe, turned into 1-inch (2.5cm) balls using a melon baller (about 1 1/2 cups)
- 1/2 small honeydew melon, turned into 1-inch (2.5cm) balls using a melon baller (about 1 1/2 cups)
- 2 cups of cherry tomatoes, halve any larger ones
- 1/2 cup packed basil leaves, some torn, small ones left whole & a few extra for garnish
- 3/4 to 1 cup small mozzarella balls
- Whisk oil, vinegar, honey, garlic, salt & pepper together in a large-ish bowl.
- Add the remaining ingredients & gently toss, ensuring everything is coated in the oil & balsamic mixture. Add some extra basil leaves if desired. Serves 4.