If you’re growing tomatoes at home, you’ll know it’s been an unusual season in Australia. A late summer to autumn harvest for many in the southern states is progressing; and for some green tomatoes sit on the vine without ripening as the weather cools. If you’re a little dissatisfied with your green crop then we highly suggest this sweet, sour and highly aromatic melon caprese salad recipe. It makes a wonderfully light and nutritious evening side or a luxurious breakfast for two.

Melon Caprese with Green Tomato, Baby Bocconcini, Basil and Mint

Serves 2

1 large garden-fresh green tomato, finely sliced into circular segments
½ honeydew melon (chilled), seeds removed
4-5 pieces of baby bocconcini (chilled), drained
Handful of mint leaves, finely sliced or freshly-picked baby leaves if you have them in your garden
Handful basil leaves or freshly-picked baby leaves if you have them in your garden
black pepper and extra virgin olive oil to serve


1 tbsp sherry vinegar
2 tbsp extra virgin olive oil
1 tsp lime zest
2 tsp lime juice
1 tsp single origin bush-style honey
salt and pepper to season


1. In a small bowl whisk together sherry vinegar, olive oil, lime zest, lime juice and honey. Mix until well combined then season with salt and pepper to taste.

2. In the base of a large shallow serving bowl, arrange 6-8 tomato slices and add 2 tablespoons of the dressing, reserving the remainder.

3. Cut honeydew melon into 4 wedges; remove rinds. Shave melon wedges into thin ribbons using a mandoline or large vegetable peeler blade.

4. Arrange shaved melon ribbons on top of the tomato to make a swirling pattern. Add hand torn pieces of baby bocconcini in between the melon ribbons. Drizzle the melon and bocconcini with the reserved dressing mixture.

5. Garnish the salad with sliced mint leaves and carefully arrange basil leaves around the bowl. Drizzle cheese with a little olive oil and finish with freshly cracked black pepper. Serve immediately.

Melon Caprese with green tomato, baby bocconcini, basil and mint

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