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Melon, tomato and mozzarella with two chillies

Melon chilli mozz for web
15 mins
Melon chilli mozz for web


  • 600g ripe mixed tomatoes
  • 600g sweet, ripe cantaloupe melon
  • 2 unwaxed limes
  • 50g pickled peppers
  • 1 Scotch bonnet
  • a small bunch of basil
  • extra virgin olive oil
  • 2 x 120g balls of buffalo mozzarella cheese
  1. First cut all your tomatoes into different-sized chunks and pieces, the more irregular the better. Deseed the melon and use a spoon to scoop it out into little petals, then put it all into a bowl and add a generous pinch of salt and a good grind of pepper, the juice of both the limes and the zest of one.
  2. Roughly chop the pickled peppers and finely chop the Scotch bonnet. Add these to the bowl with the basil leaves and a good drizzle of the olive oil (roughly 3 tablespoons).
  3. Tear the mozzarella on to a plate and scatter the salad around it. Eat with a glass of ice-cold pale rosé.

Additional information

Keep leftovers in a airtight container up to 2 days in the fridge.

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