Cantaloupe Caprese
Cantaloupe Caprese



  • 1 small cantaloupe melon, flesh cut into half-moons
  • 50ml balsamic vinegar
  • Olive oil
  • 10g cherry tomatoes, halved
  • 1 burrata or mozzarella ball
  • Small bunch of basil and mint leaves
  • Sprinkle the melon with some salt and leave to drain on kitchen paper for 5 mins. Cook the vinegar in a small pan until syrupy and reduced, then leave to cool.
  • Heat a griddle pan. Pat the melon dry, brush with oil and grill on both sides until char-lined. Divide the melon between 2 plates, add the tomato halves and plenty of torn mozzarella or burrata. Scatter with fresh herbs, drizzle with the reduced balsamic vinegar, dress with black pepper and serve.
25 mins
2 serving

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