Tomato and Melon Caprese
August 21st, 2025
When you’ve got locally grown melons and tomatoes arriving at the same time, you’ve gotta seize the moment!
This super easy recipe balances juicy sweetness with the savory bite of prosciutto—for a dish that is as colorful as it is delicious! The perfect accompaniment to any late summer meal.
The Recipe
Serves: 4-6
DIETARY: Gluten-Free, Grain-Free
TOTAL TIME: 25 minutes
WHAT YOU’LL NEED
- 2 ½ pounds cantaloupe, seeded, peeled, and chopped (about 1 medium-size melon)
- 1 pint cherry Tomatoes, halved
- 8 ounces ciliegine mozzarella, halved
- .75 ounce Thai Basil, stemmed
- 6 slices prosciutto, torn
For the 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.
- Prepare the salad ingredients as described above. For the cantaloupe, chop or use a melon baller to prepare the fruit.
- To assemble, arrange melon, tomatoes, mozzarella, and prosciutto on a serving vessel. Drizzle dressing over salad and garnish with basil. Serve promptly.
