01 Aug Tomato and Melon Caprese

Tomato and Melon Caprese

Take a caprese salad to the next level. Instead of a mild, sweet Italian basil, Thai basil has a more spicy, assertive flavor. It will stand up to the other ingredients here and pairs well with the melon and tomatoes. These juicy melons and ripe tomatoes are at their peak, so you don’t need much to make them shine. With prosciutto and melon, this caprese salad can serve as a lunch all on its own or pair nicely as a side dish for your next celebratory dinner. 

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Tomato and Melon Caprese

Course Appetizer, Lunch, Salad

Keyword appetizer, gluten free, lunch, salad

Servings 1

Ingredients

• 2 ½ pounds cantaloupe
• 1 pint cherry tomatoes halved
• 8 ounces ciliegine mozzarella halved
• 6 slices prosciutto torn
• ¾ ounce Thai basil stemmed

Dressing

• 2 tablespoons sunflower oil
• 2 tablespoons honey
• 2 tablespoons lemon juice
• Pinch of sea salt
• ½ teaspoon fresh thyme leaves

Instructions

• Whisk dressing ingredients together until emulsified. Set aside.
• Cut melon in half and remove seeds. Use a melon baller to scoop the fruit or peel and chop into bite-sized pieces.
• To assemble, arrange melon, tomatoes, mozzarella, and prosciutto on a serving vessel. Drizzle dressing over salad and garnish with basil. Serve promptly.
• Enjoy!

Recipe Provided by INFRA