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Melon Caprese

Posted by Jess Daniell on

As much as I love the Italian trio of tomato, mozzarella and basil in a classic caprese, the freshness of the melon in this salad is an absolute dream on a hot summer day, and pairs so beautifully with the soft, creamy cheese and the salty prosciutto.

Makes: 4 serves
Takes: 
10 minutes

Gluten-free 

Ingredients: 
½ rockmelon, peeled and sliced
½ honeydew melon, peeled & sliced
125g torn fresh mozzarella 100g prosciutto
4 Tbsp green dressing*
Small handful fresh basil leaves
Salt & pepper

*click here to see our green dressing recipe

Method: Arrange melon slices on individual plates, or across a big platter if you are serving communally. Dot with pieces of mozzarella. Take lengths of prosciutto and scrunch them up into messy rolls, and place around the plate. Spoon over the green dressing and season generously with salt and pepper. Finish with a sprinkling of basil leaves.

10 Minutes Cheese Gluten-free Jess Salad Serves 4

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