30 Minute Meals
Stracciatella Cheese & Cantaloupe Salad
Prep
10 minutes
Yield
4 side salads (2 as a main)
This Cantaloupe Salad pairs sweet cantaloupe with deliciously creamy stracciatella cheese, honey and pistachios.
I don’t know what it is about cantaloupe but I seriously love it so much. It’s perfect sweet, it’s inexpensive, and there is actually so many ways you can incorporate it into recipes too. This Cantaloupe Salad is one of my favs for summer. It is sweet, savory, and so fresh for any BBQ or pot luck.
❤️ Why You’ll Love Cantaloupe Salad
- Easy: A salad should be easy, and this Cantaloupe Salad is just that. You can whip it up quickly and it’ll impress everyone
- Fresh: I love fresh fruit in any salad, but cantaloupe is the star of the show in this salad recipe
- Summer-Friendly: Bring this dish to a BBQ or pot luck this summer. It’s perfect for any occasion
🍲 Ingredients
Cantaloupe – Cantaloupe is full of fiber, potassium and vitamin C. These are all nutrients that are essential for a healthy body and heart. Bonus points for how good it is!
Stracciatella Cheese – Stracciatella Cheese is a type of cheese made from finely torn shreds of freshly stretched mozzarella. It’s light, a bit sweet, and actually used as the filling in burrata. This cheese gives the perfect balance of savory and sweet to the cantaloupe.
👩🍳 How to Make Cantaloupe Salad
- Cut the cantaloupe in half, scrape the seeds out of each half and discard them. Use a melon baller to scoop out small balls of cantaloupe until you have done this to both halves. Set aside the melon balls. (If you don’t have a melon baller, chop the melon into 3/4-1 inch pieces).
- To a low bowl, layer the stracciatella cheese, followed by the melon balls, the olive oil, salt and pepper, balsamic vinegar, chopped pistachios and finally drizzle the honey over the whole salad. Serve immediately.
🪄 Tips and Tricks
- You can find stracciatella cheese at specialty cheese shops or specialty Italian Markets
- Keep the ingredients separate then assemble when you’re ready to serve
🗒 Substitutions
- Stracciatella Cheese: If you can’t find stracciatella cheese, you can make your own version. You will need 1x ball fresh mozzarella cheese (in its whey) and 1 cup heavy cream. Shred / tear the mozzarella with your hands and add into a small-medium mixing bowl. Once shredded, pour in the cream, making sure there’s enough to cover the mozzarella cheese and add a pinch of salt. Mix together well and then place in the fridge for 30-60 minutes. Remove from the fridge, stir and then use immediately in the salad recipe.
- Pistachio: You can add any sort of nut or seed here depending on your preference or the allergies of the group
🗒 Best served with
👝 How to Store Leftovers
It’s best to enjoy this Cantaloupe Salad fresh. Keep the ingredients separately until you are ready to serve for maximum freshness.
🤔 Common Questions
In this recipe I have the sweetness of honey, and the stracciatella cheese. However, you can totally pair cantelope with so many things like fresh mint, nuts or other fruits in a fruit salad. I’ve even seen it added to savory salads as well which can be delicious.
Cantaloupe contains twice the amount of vitamin C as other melons like honeydew. It also has more vitamin A, and beta carotene.
Stracciatella Cheese & Cantaloupe Salad
Ingredients
Instructions
- Cut the cantaloupe in half, scrape the seeds out of each half and discard them. Use a melon baller to scoop out small balls of cantaloupe until you have done this to both halves. Set aside the melon balls. (If you don't have a melon baller, chop the melon into 3/4-1 inch pieces).
- To a low bowl, layer the stracciatella cheese, followed by the melon balls, the olive oil, salt and pepper, balsamic vinegar, chopped pistachios and finally drizzle the honey over the whole salad. Serve immediately.
Notes
- You can find stracciatella cheese at specialty cheese shops or specialty Italian Markets.
- If you can’t find stracciatella cheese, you can make your own version. You will need 1x ball fresh mozzarella cheese (in its whey) and 1 cup heavy cream. Shred / tear the mozzarella with your hands and add into a small-medium mixing bowl. Once shredded, pour in the cream, making sure there’s enough to cover the mozzarella cheese and add a pinch of salt. Mix together well and then place in the fridge for 30-60 minutes. Remove from the fridge, stir and then use immediately in the salad recipe.
