This salad shows that cantaloupe melon can be combined with savoury flavours.

Makes 2 - 3 servings


  • 1 small romaine lettuce (washed and cut into leaves)

  • 10 - 15 cherry tomatoes in different colours (washed and cut in halves)

  • half of a cantaloupe melon (cut in to bite sized pieces)

  • couple of fresh basil leaves (for decoration)

  • 2 tablespoons of almond flakes

  • 1 buffalo mozzarella (cut in to bite sized pieces)


  • 2 tablespoon extra virgin olive oil

  • 1 tablespoon white balsam vinegar

  • handful of basil leaves (freshly chopped)

  • 1 teaspoon maple syrup

  • sea salt and pepper to taste


  1. Combine oil, vinegar, basil, maple syrup, sea salt and pepper to a smooth dressing and put to the side.

  2. In a small pan toast the almond flakes until golden brown and put to the side.

  3. In a bowl combine romaine lettuce leaves, tomatoes, melon pieces and buffalo mozzarella pieces and mix in the dressing.

  4. On a large plate or on 2-3 small plates arrange the salad.

  5. Sprinkle the fresh basil leaves and the toasted almond flakes. Enjoy with a glass of refreshing juice or wine.