Caprese Salad with Melons

This refreshing Caprese Melon Salad with Mozzarella combines the sweetness of summer melons with classic Caprese elements for a delightful twist on tradition. The juicy melon balls pair perfectly with creamy mozzarella, creating a balance of flavors that's both surprising and satisfying.

I first created this salad for a backyard gathering when tomatoes were overflowing in my garden. The unexpected addition of melon was such a hit that it's now requested at every summer potluck I attend.

Ingredients

• Cantaloupe: provides a sweet orange flesh that balances the savory elements
• Honeydew melon: adds a gentle sweetness and beautiful pale green color
• Ciliegine mozzarella: small pearl sized balls that require no cutting
• Fresh basil: brings aromatic brightness essential for authentic Caprese flavor
• Turkey bacon: offers a lighter alternative to traditional bacon with less fat
• Cherry tomatoes: bursting with summer flavor choose multicolored varieties for visual appeal
• Pineapple vinegar: creates a tropical undertone regular balsamic works wonderfully too
• Olive oil: use a good quality extra virgin for best flavor
• Fresh cracked pepper and sea salt: enhance all the flavors

Step-by-Step Instructions

Prepare the melons:

First cut both melons in half and remove seeds with a spoon. Using a melon baller create small uniform spheres working around the inside of each melon half. The melon baller should be fully inserted and rotated to create perfect balls.

Assemble the base ingredients:

Place the melon balls in a large mixing bowl. Add the ciliegine mozzarella without draining completely as a little of the brine adds flavor. Slice cherry tomatoes in half showing their juicy centers and add to the bowl.

Cook the bacon:

Slice turkey bacon into small pieces and cook in a skillet until crispy approximately 5 to 7 minutes. Allow to cool slightly before adding to prevent wilting the basil or melting the cheese.

Create the dressing:

In a small bowl combine 2 tablespoons of pineapple vinegar with 3 tablespoons of olive oil. Whisk vigorously until emulsified then season with sea salt and freshly cracked pepper to taste.

Final assembly:

Gently tear or chop the fresh basil leaves just before adding to preserve their aromatic oils. Pour the dressing over all ingredients and toss very gently with wooden spoons to avoid crushing the delicate components.

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This salad always reminds me of my grandmother who taught me the art of using a melon baller. She insisted the perfect spheres made any fruit taste better and while I laughed at the time I now appreciate how the uniform shapes help everything to marinate evenly in the dressing.

Melon Selection Tips

The success of this salad depends largely on choosing ripe sweet melons. Look for cantaloupes with a sweet fragrance at the stem end and slight give when pressed. Honeydews should feel heavy for their size with a waxy rather than fuzzy exterior. The skin should have a creamy yellow undertone rather than bright green which indicates underripeness.

Creative Variations

This versatile salad welcomes many adaptations based on what you have available. Try watermelon in place of either melon for a gorgeous ruby red color. Substitute prosciutto for bacon for a more traditional Italian approach or omit it entirely for a vegetarian version. Fresh mint makes a wonderful addition or alternative to basil especially when paired with honeydew. For a dairy free option consider adding avocado cubes instead of mozzarella.

Serving Suggestions

Serve this vibrant salad as a refreshing first course before a grilled main dish. It pairs beautifully with grilled chicken or fish and makes a stunning centerpiece for brunch. For a more substantial meal serve over a bed of arugula with crusty bread on the side to soak up the flavorful dressing. Consider serving in hollowed melon halves for a spectacular presentation at special gatherings.

Make Ahead Strategy

While this salad is best enjoyed fresh you can prepare components in advance. Ball the melons and store covered in the refrigerator. Mix the dressing and keep separately. Cook the bacon and store in an airtight container. When ready to serve combine everything with the fresh basil and tomatoes. This approach maintains optimal texture and prevents the melon from releasing too much juice.

Frequently Asked Questions

→ What type of melon works best for this salad?

Cantaloupe and honeydew melons work excellently for their sweetness and texture, but other melons like watermelon can also be used.

→ Can I use a different type of cheese?

Yes, other soft cheeses like burrata or feta can substitute mozzarella for a unique flavor profile.

→ How can I make the dish vegetarian?

Omit the turkey bacon or replace it with a plant-based bacon alternative for a vegetarian version.

→ What is pineapple vinegar, and are there substitutes?

Pineapple vinegar is a fruity, tangy vinegar. You can replace it with apple cider vinegar or white wine vinegar if unavailable.

→ How do I store leftovers?

Store the salad in an airtight container in the refrigerator for up to 2 days, but it’s best enjoyed fresh.