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Melon Caprese Salad

Sippity Sup makes Melon Caprese Salad
By jgreghenry Published July 18, 2010

Description

Juicy, ripe melon takes the place of tomatoes in this otherwise classic caprese. The crisp juicy fruit, paired with the soft, supple cheese, and the fragrant pesto is a revelation.

Prep time: 5 minutes
Yield:1 ()

Ingredients:

  • 1 c basil leaves, packed
  • 0.25 c extra-virgin olive oil
  • 2 T pine nuts
  • 0 sea salt, to taste
  • 1 small (about 2-pound) melon, halved crosswise, seeded, cut into 8 wedges, peeled
  • 0.75 lb pound fresh mozzarella (preferably buffalo mozzarella)

Summary

Yield
Servings
Source

La Cucina Italiana

Prep time5 minutes
RecipeAppetizer First Courses Italian Quick and Easy Salad
Ingredientssalt pine nuts mozzarella melon basil

Directions

Combine basil, oil, pine nuts and generous pinch salt in a blender; purée until smooth. Adjust salt to taste.

Cut each cantaloupe wedge crosswise in half, then, keeping narrow ends intact, make lengthwise cuts in wedges so that they fan slightly.

Arrange cantaloupe wedges on serving plates. Slice cheese, then arrange over cantaloupe. Drizzle with pesto.

Notes:

serves 4

Source:

La Cucina Italiana