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Cucumber Melon Caprese Salad with Mint and Purslane

A refreshing and delicate salad.
Prep: 15 minutes
Total: 15 minutes
Servings: 2 appetizer-sized salads, or 1 light-meal-sized salad
Author: The Bojon Gourmet


  • 8-10 (1/4" thick) slices from 1/4 of a small Charentais melon (or cantaloupe)
  • 8-10 (1/4" thick) slices from 1/4 of a small Galia melon (or cantaloupe)
  • ~3/4 cup thinly sliced cucumber (I used some lemon cucumber and Persain cucumber)
  • a large handful arugula greens, tough stems removed, washed and dried
  • a large handful purslane greens, tough stems removed, washed and dried
  • a small handful basil leaves, torn into large pieces
  • a small handful mint leaves, torn into large pieces
  • 1 tablespoon good olive oil, plus extra for drizzling
  • 2-3 teaspoons white wine vinegar
  • 1/8 - 1/4 teaspoon flaky salt
  • 1/8 teaspoon cracked black pepper
  • 4-6 ounces fresh mozzarella, drained on paper towels, halved, and sliced 1/4" thick


  • In a large bowl, combine the melon and cucumber slices with the arugula, purslane, basil, and mint. Drizzle the olive oil and 2 teaspoons vinegar over the top, and sprinkle over the 1/8 teaspoon flaky salt and the cracked pepper. Use your hands to gently toss the components together. Taste, adding more vinegar, salt, or anything else you like until the flavors pop.
  • For stacked salads, make a ring with 2 each of the melon slices. Top with cucumber slices, a quarter of the mozzarella, and a mound of greens. Repeat to make two layers of each ingredient. Repeat with salad number Drizzle a little more olive oil, flaky salt, and cracked black pepper over the top. Serve right away, preferably with a glass of crisp white wine.


Inspired by a salad of the same name from Piccino.
This is the sort of recipe that is suited to eyeballing and seasoning to taste, but here are the quantities that I used for guidance.
You can either stack your salads as instructed, or simply strew everything onto a plate and have at it.
Using two melons and two cucumbers of different varieties lends a fun contrast of flavors and textures, but use whatever you've got.
I found purslane and wild arugula at our co-op, but another peppery green would work just as well, such as watercress or peppercress, or a chicory such as frisee or radicchio.
Nutritional values are based on one of two servings.


Calories: 329kcal | Carbohydrates: 22g | Protein: 16g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 849mg | Potassium: 822mg | Fiber: 4g | Sugar: 18g | Vitamin A: 10230IU | Vitamin C: 77mg | Calcium: 387mg | Iron: 1.9mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!