This grilled melon caprese salad is a refreshing dish for these hot summer days.
1 small cantaloupe
¼ cup balsamic vinegar
1 Tbsp. olive oil
10 cherry tomatoes, halved
1 ball mozzarella or burrata
1 small punch basil, leaves picked
1 small bunch mint, leaves picked
Crusty bread, for serving
Halve the melon, remove the seeds and skin and discard. Cut the flesh into chunky half moons. Sprinkle the melon with a little salt to draw out some of the water. Leave to drain on kitchen paper. Cook the balsamic vinegar in a small pan on a low heat, until syrupy and reduced, about 5 minutes. Leave to cool.
Heat a grill pan to hot. Pat the melon dry with kitchen paper, then brush with a little oil. Grill the melon on both sides until it takes on char lines, about 2 minutes on each side.
Divide the melon between 2 plates, add the tomato halves and tear over the mozzarella. Scatter with the herbs, and drizzle with oil and the balsamic. Serve with crusty bread.
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