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This fruity Caprese salad is PERFECTION.

You are going to be obsessed with this spin on an old Italian classic.

The tropical fruit makes this the perfect summertime salad for warm lazy days by the pool.

It’s loaded with grapefruit, beets, melons, and crunchy walnuts it’s so refreshing. And the passion fruit seeds smother the rich creamy balls of burrata adding a much-needed tang and crunch to the dish.

The bonus is it requires almost no prep work and you can add or subtract based on what’s in season.

Buon appetite baby!!

xxx MM


Tropical Caprese

  • Author: Melissa Mayo


  • 1 bag of butter lettuce
  • 1 orange peach
  • 4 roasted beets
  • 3 granadillas/passion fruits
  • 3 balls of burrata or Buffalo mozzarella
  • 1 cup orange melon
  • 2 kiwi fruits
  • 1 grapefruit
  • 1 cup walnuts


Place the lettuce on a large flat platter. Top with the cut fruit. Nestle the cheese into the salad and squeeze granadilla seeds over the cheese. Scatter the salad with walnuts and serve with good Italian olive oil and balsamic vinegar. Delizioso

SERVES 4 – 6

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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