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.
Melon Caprese SaladPrint This Recipe Total time Yield 4Source La Cucina ItalianaPublished
- 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.
I didn’t even know there is a National Onion Association. I guess they do need some good publicity on their side. They actually are very healthy, and tasty, too! I like them best caramelized, like you did in this recipe. I going to try this over the weekend. I love a good onion and pasta dish!
I’d be bad too with companions like these, looks amazingly tasty!
This pasta dish sounds absolutely incredible. It is going on my menu soon. My husband will go nuts over this!
coming on. I love how you plated a sensible, modest portion of this fabulous looking food, but I’m afraid a big old soup bowl would be required to satisfy my hunger for this dish.…even the photo is addicting. Awesome flavors! — S
Where was this post when I had not only spring onions but Vidalia spring onions? This is a thing of beauty Greg! It would have been the perfect side to the perfect ribeye I cooked tonight (not a post, just dinner but you should have been here).
…onions or garlic, so I am in on this dish! I would eat a plate of the onions on some crostini and the cheese, oh a yum on that idea!
You had me at Balsamic and Gorgonzola. What a divine combination! And I am so inspired by your use of shells which are definitely an under-appreciated pasta.
I think we should coordinate on our next night alone and set up two tables for one coast to coast.
Dear GREG — What a great way to use spring onions. The combination of Gorgonzola with the balsamic & onions is divine.
Also, very clever with the use of the large shells to trap the flavors as you explained. Let’s hope that’s all the trouble you’re going to get into 😉
Ciao, Devaki @ weavethousandflavors
I too was so inspired by Kim. Who knew onions could be so interesting and I can’t wait until my next class where I can attempt to impart her enthusiasm to my students. Bravo on making the best of your alone time. The dish looks fabulous!
I am also addicted to spring onions & this looks like a great way to use them!
So you spent your weekend playing with some sweet onions. If I didn’t know any better, I’d think there was an innuendo in there… 😛
This pasta looks fantastic. You made the right decision with the balsamic and gorgonzola. I approve.
I got one of those lovely little onions in my CSA basket this week. This looks like a good way to let the sweetness shine. 🙂
This looks fantastic! Totally drooling at the moment. My little prizes are awaiting their curtain call.
my stars greg this sounds so good! wow.
You are definitely trouble when left alone. I never would have thought about an onion being so sexy!! 😉