Melon Caprese Salad. 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.
- 1 cup basil leaves packed
- ¼ cup extra-virgin olive oil
- 2 tablespoon pine nuts
- sea salt (or to taste)
- 1 small melon (about 2‑pound) halved crosswise, seeded, cut into 8 wedges, peeled
- 3/4 pound pound fresh mozzarella (preferably buffalo mozzarella)
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.