Side · Lunch
Cantaloupe Mozzarella Salad
Sweet cantaloupe with fresh mozzarella, arugula and basil, finished with olive oil and a little balsamic.
⏱ 15 min (15 min prep)
🍽 Serves 4 · about 1 1/2 cups
quick
vegetariangluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Salad
- 4 cup Cantaloupe, cut in bite-size pieces
- 8 oz Fresh mozzarella, torn or small balls
- 3 cup Arugula
- 12 leaf Fresh basil, torn
Dressing
- 2 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- ¼ tsp Table salt
- ⅛ tsp Ground black pepper
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: cutting board, serving platter.
- Scrub the cantaloupe under running water before cutting.
- Spread the arugula on a platter. Top with the cantaloupe and mozzarella.
- Drizzle with the oil and vinegar, sprinkle with salt and pepper, and scatter the basil over the top.
Make aheadCut the melon up to 1 day ahead. Assemble just before serving.
🧒 With kidsKids can tear the basil and mozzarella.
Dairy-free swapUse diced avocado instead of mozzarella.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.