Cantaloupe Salad with Basil, Fresh Mozzarella & Onions
September 14, 2026 · Recipe by The Kitchn
Ripe cantaloupe with basil, mozzarella, red onion, and green olives — a savory, no-cook riff on caprese from Leela Cyd at The Kitchn.
This is Leela Cyd’s savory cantaloupe salad from The Kitchn — a caprese-style bowl that swaps tomatoes for ripe melon. The olives, onion, and mozzarella keep it from tasting like fruit salad. For melon without cheese, see Cucumber and Melon Salad with Basil; for the tomato version, try Perfect Caprese Salad.
CSA tips: Use a cantaloupe that smells sweet at the stem end and feels heavy for its size. Soak the sliced onion in cold water for a few minutes if you want less bite. Ciliegine or other small mozzarella balls work; drain them well so the salad doesn’t get watery. Good with bread on a hot night.
Adapted from Leela Cyd at The Kitchn.
Cantaloupe Salad with Basil, Fresh Mozzarella & Onions
Cubed ripe cantaloupe tossed with basil, green olives, red onion, and fresh mozzarella, dressed with olive oil, red wine vinegar, and lime. Recipe by Leela Cyd at The Kitchn — even better after a chill.
Ingredients
- 1 medium cantaloupe, cut into 1-inch cubes
- 10 to 20 basil leaves, thinly sliced (chiffonade), plus a few whole leaves for garnish
- 10 green olives, sliced
- ¼ red onion, thinly sliced
- 1 cup fresh mozzarella balls, quartered
- 1½ tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons lime juice (from 1 lime)
- Salt and pepper to taste
Method
- In a large bowl, toss the cantaloupe, basil, olives, red onion, and mozzarella.
- Dress with the olive oil, red wine vinegar, and lime juice. Season generously with salt and pepper, then taste and adjust.
- Serve right away, or chill a few hours so the flavors meld. Garnish with the reserved whole basil leaves.
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