This is a fun, summery take on your good ol’ caprese salad. I am taking all I can of what’s left of summer and you should too. This quick and easy salad made an appearance on a recent trip to upstate New York amongst good friends, perfect weather and BBQ everything.
I am not sure why cantaloupe, a type of melon, is seen as a ‘filler’ fruit to some. It is incredibly refreshing and when it’s the right amount of ripe, it is wonderfully sweet. Cantaloupe is a great source for Vitamin C which we know aids our immune system, Vitamin A keeps our sight healthy, and potassium plays a role in our metabolism. They are in season until the end of September, and I have to mention again how quick and easy it is to make, so get to it!
cantaloupe, sun gold tomatoes & mozzarella caprese
1 cup Sun Gold or cherry tomatoes
½ a ripe cantaloupe, rind removed, seeded, ⅛-inch thick slices
1 pound fresh mozzarella, ¼-inch thick slices
¼ cup curly or flat-leaf parsley leaves, for serving
balsamic vinegar, for drizzling
extra-virgin olive oil, for drizzling
flaky sea salt, for serving
Cut half of the tomatoes in half lengthwise, leave the other half of the tomatoes whole. Arrange cantaloupe, mozzarella, and tomatoes on a platter. Sprinkle parsley leaves over the caprese. Drizzle with balsamic, olive oil, and sprinkle with sea salt.