Cantaloupe peach salad with fresh mozzarella is a refreshing summer dish that shows off light and bright summer produce and creamy mozzarella cheese.

This simple yet delicious salad is perfect for casual backyard get-togethers to your neighbor’s dinner party.

The combination of ripe, juicy cantaloupe and peaches, crisp cucumbers, sweet tomatoes, and velvety mozzarella creates an absolute crowd-pleaser.

fruit salad in a white oval platter with cut up cantaloupe, peach slices, cherry tomatoes, cucumber slices and fresh mozzarella. Topped with basil and mint leaves.

The beauty of this salad lies in its adaptability – it can be served as a standalone summer dessert, a breakfast option with yogurt and granola, or even as an appetizer. The use of high-quality fresh ingredients is key to achieving the best possible taste and appearance. It’s also incredibly healthy! 

Feel free to add your own fresh fruits or vegetables to this traditional cantaloupe peach salad. Adding in zesty basil, crunchy pine nuts, and a balsamic vinaigrette really elevate this salad and give it wonderful depth and layers of flavor. The options are endless! This salad is a satisfying and beautiful dish that celebrates all the delicious flavors of summer.

fruit salad in a white oval platter with cut up cantaloupe, peach slices, cherry tomatoes, cucumber slices and fresh mozzarella. Topped with basil and mint leaves.


  • Cantaloupe – Cantaloupes are a key component in this salad, providing natural sweetness and a refreshing taste. Choose a ripe cantaloupe with a sweet aroma and a slightly soft texture when gently pressed. Remove the seeds, and then cube or slice the cantaloupe into bite-sized pieces.
  • Peaches – Peaches add a slightly tangy and juicy element to the salad. Choose ripe, juicy peaches that are slightly soft to the touch but without any blemishes. Slice or dice the peaches, removing the pit, to create bite-sized pieces that are the same size as the cantaloupe.
  • Cucumbers – Thinly sliced cucumbers add a cool, crisp texture and a refreshing taste. You can get small English cucumbers for a nice bite. Peel off the skin if you’d like, but there’s really no need! Cut the cucumbers the same size as the other ingredients.
  • Tomatoes – Choose fresh cherry tomatoes or ripe larger tomatoes at the grocery store or farmer’s market. There’s nothing quite like freshly grown, local tomatoes in any summer salad.
  • Fresh Mozzarella – Fresh mozzarella is creamy and slightly salty and wonderfully balances the sweeter flavors. Use small mozzarella balls or a larger ball and tear off bite-size pieces. When preparing the salad, simply scatter the mozzarella balls among the fruit pieces.
  • Fresh Basil and Mint – Basil and mint leaves add a bite and depth of flavor. Tear the leaves and sprinkle them over the fruit and vegetables. You can use any variety of basil or mint that you like best.
  • Pine Nuts – Crunchy, yet slightly creamy, pine nuts are the perfect addition to top off this refreshing salad. Toast them in a dry pan on the stove until they’re slightly browned for a flavor boost.


  • White Balsamic Vinegar and Olive Oil – For an easy dressing, lightly drizzle good-quality balsamic vinegar and olive oil whisked together over your salad before serving.
fruit salad in skews with a hand holding it. cucumber, peach slice, fresh mozzarella cheese, mint leaf, cherry tomato and cantaloupe.

Making the Salad

Creating this salad is really simple. Here are the steps:

First, prep the ingredients:

  1. Cut a medium cantaloupe and peaches into bite-sized pieces.
  2. Slice the cucumber and cherry tomatoes.
  3. Tear the mozzarella balls into smaller pieces or use pearl-sized mozzarella balls.
  4. Chop or tear fresh basil and mint.

There’s really no wrong way to plate this dish for a beautiful presentation:

  1. Toss all the ingredients together in a large salad bowl, combining the fruit, vegetables, and mozzarella evenly.
  2. Sprinkle the basil, mint, and pine nuts over the top.
  3. Drizzle the vinaigrette onto the salad.

This cantaloupe peach salad with fresh mozzarella will be the star of your next summer gathering or a new favorite at the family dinner table. Pair it with a crisp, white wine or a refreshing iced tea to enhance the flavors of the dish.

Serving Suggestions

Cantaloupe peach salad with fresh mozzarella is a versatile dish that pairs well with a variety of meals. One popular way to enjoy this salad is during a summer brunch or as a refreshing appetizer. Here are a few options to go with:

Another excellent option is to transform this fruit salad into a dessert. Simply top it with a scoop of ice cream or a dollop of yogurt. 

If you’re hosting a barbecue or a picnic, this salad is the perfect side dish. It pairs well with grilled meats, particularly chicken or fish. It’s light and refreshing and works wonderfully with heavier entrees. Try these options:

Fruits displayed on a grey board. Cantaloupe halved, cherry tomatoes, peaches, large ripe tomato and green tomato with basil leaves

Storage and Leftovers

Storing cantaloupe peach salad with fresh mozzarella is easy with a few simple steps. 

Refrigerate promptly: Once the salad has been prepared, leftovers should be transferred to the refrigerator within two hours. 
Use airtight containers: To maintain the freshness of the salad, store it in airtight containers. This will help protect the ingredients from drying out or absorbing odors from other items in the refrigerator. Alternatively, use plastic wrap or aluminum foil to cover the salad if an airtight container is not available.
Label and date: It’s a good idea to label and date the containers before placing them in the refrigerator. This will help you remember when the salad was prepared and ensure that it’s consumed within the recommended time frame.
Eat within 3-4 days: For the best quality and taste, cantaloupe peach salad with fresh mozzarella should be eaten within 3-4 days of being prepared.

Frequently Asked Questions

What are the ingredients needed for a cantaloupe peach salad with fresh mozzarella?

To make a cantaloupe peach salad with fresh mozzarella, you will need cantaloupe, peaches, fresh mozzarella, tomatoes, cucumbers, basil, mint, and pine nuts. For the dressing, you can use a simple combination of olive oil, balsamic vinaigrette, salt, and pepper.

What type of dressing works best with a cantaloupe peach salad and fresh mozzarella?

A light and tangy dressing works best to bring out the flavors of this cantaloupe peach salad. A classic mixture of extra-virgin olive oil, balsamic vinegar, salt, and freshly ground black pepper pairs perfectly.

Are there any variations or substitutes I can use when making a cantaloupe peach salad with fresh mozzarella?

Yes, you can customize your salad to suit your taste preferences. You can replace the cantaloupe with watermelon or honeydew melon, and try adding strawberries or blueberries for extra color and flavor. If you prefer a savory twist, add in some thinly sliced prosciutto or Parma ham.

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cantaloupe peach fruit salad
5 from 2 votes

Cantaloupe Peach Salad with Fresh Mozzarella

by Silvia Dunnirvine
Cantaloupe peach salad with fresh mozzarella is a refreshing summer dish that shows off light and bright summer produce and creamy mozzarella cheese. This simple yet delicious salad is perfect for casual backyard get-togethers to your neighbor’s dinner party.
Prep: 18 minutes
Total: 18 minutes
Servings: 6 servings


  • 1/2 cantaloupe cubed
  • 2 peaches sliced
  • 1 cucumber quatered
  • 1 cup cherry tomatoes halved
  • fresh mozzarella cheese
  • fresh basil and mint
  • pine nuts (optional)


  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • sea salt and pepper to taste


  • Add all the fruit salad ingredients to a large bowl, and mix to combine. Transfer to a serving platter if you like
  • In a small bowl whisk the dressing ingredients. Pour dressing onto cantaloupe salad. Serve


Calories: 70kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 25mg | Potassium: 258mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1876IU | Vitamin C: 14mg | Calcium: 17mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: cantaloupe mozzarella salad, cantaloupe salad, peaches fruit salad, salad with cantaloupe
Course: Salad
Cuisine: American
Like this? Leave a comment below!

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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  1. Thank you! I was wondering what to do with the cantaloupe and peaches that needed to be eaten ASAP.
    The only issue is that a ripe cantaloupe is a little overpowering compared to, for example, watermelon. But the basil/mint mixture livened the whole dish up. Very nice and refreshing summer salad.

    1. You are very welcome Diane! The herbs do give the fruit salad a good balance, which is why I always use mint or basil in my fruit salads. Glad you enjoyed the recipe!