Easy Grilled Cantaloupe Caprese Salad

Cook, Entertain, In Season, Ingredient Spotlight, Mains, Meat-Free Mains, On the Table, Recipes, Sides, Summer

This easy summer salad calls for just 6 ingredients and is ready in under a half-hour, making it perfect for a backyard BBQ.


  • 8 ounces Buffalo Mozzarella
  • 8 Ounces Cantaloupe, Cut into Wedges
  • Torn Basil Leaves
  • Coarsely Ground Black Pepper
  • Flaky Salt
  • Olive Oil for Drizzling


  1. When ready to cook, start your grill, keeping the lid open until the fire is established (4-5 minutes). Set the temperature to HIGH or 500 degrees and preheat, lid closed (10-15 minutes).
  2. Brush cantaloupe wedges with olive oil and place directly on the grill grate. Cook 10-15 minutes or until grill marks develop. remove from the grill at cook at room temp.
  3. Remove the skin and cut the cantaloupe into chunks.
  4. Tear mozzarella into medium pieces and arrange on a platter. Add grilled cantaloupe around cheese and scatter basil on top. Season with freshly ground pepper and salt. Drizzle with olive oil.

This recipe was featured at our most recent Williams Sonoma + Traeger’s Grill to Table: A Girls’ Night Out at the McLean House in Portland, Oregon. Head here to reserve your spot at the next event in Los Angeles, Chicago, and Salt Lake City, hosted by iconic celebrity chefs from around the country!

Check out our full line-up of Traeger grills here. 

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