Melon, Mozzarella, and Mint Caprese Salad

Photo by Danielle Wecksler

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Serves 4

  • ½ cup seedless blackberry jam or preserves
  • ¼ cup balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • plus more for drizzling
  • 1 small cantaloupe
  • 1 small honeydew
  • 1 bunch small radishes
  • 8 ounces small fresh mozzarella balls (ciliegine size)
  • 1 large bunch mint
  • 1 pint fresh blackberries
  1. Whisk together blackberry jam, balsamic vinegar, and olive oil in a small bowl. Season with salt and pepper and set aside.
  2. Using a melon baller, scoop out flesh of cantaloupe and honeydew. Slice radishes into ⅛-inch thick rounds.
  3. Toss together melon balls, radishes, mozzarella, mint, and blackberries. Arrange on a serving plate, then drizzle with olive oil and sprinkle with coarse salt. Serve alongside blackberry balsamic vinaigrette.
  • [Sponsored] Recipe courtesy of J. Lohr Vineyards in San Jose, California

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