Melon Mozzarella Basil Bites Recipe


This is a delicious take on tomato-mozzarella salad, or the Italian caprese salad. Sweet ripe melon stands in for the tomatoes. It has a similar texture and sweetness, and the vinegar and olive oil marinade makes it taste a bit more savory with the cheese. You can use cherry tomatoes instead of the melon.

Prep Time: 20 min

Total Time: 80 min

Servings: 6


  • 1/2 bunch fresh organic basil
  • 2 teaspoons balsamic vinegar (preservative-free)
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 1 1/2 pounds ripe organic cantaloupe or organic red watermelon
  • 8 ounces ciliegini or small fresh mozzarella balls (cherry size), drained
  • 25 toothpicks


1. Separate 25 whole small leaves. Set aside. Finely chop enough of the remaining basil leaves to make 1 teaspoon. In a small bowl combine the chopped basil, vinegar, olive oil, salt and pepper.

2. Use a melon baller or a round 1/2-teaspoon measuring spoon to scoop out 25 melon balls.

3. Thread 1 melon ball, 1 mozzarella ball and 1 basil leaf on each toothpick. Place in shallow dish. Pour vinegar mixture over top. Let stand at room temperature for 1 hour, turning kabobs occasionally.

4. Drain kabobs and serve.