Three plates of melon, tomato and moz salad

A low FODMAP salad, with tomato, pickled melon and mozzarella. It feels like summer again and I couldn’t be happier. So with just two days before the official start of autumn, I’ll be stuffing my face with every last gloriously ripe melon and tomato I can get my hands on and I’d love it if you joined me. This low FODMAP salad – consisting of sliced tomatoes in all shapes and sizes, sharp, sweet and tangy pickled melon and fresh, creamy mozzarella – is top of my making list.

Pickled melon I hear you cry? I know it sounds odd, but you need to try it and I promise you’ll be converted. It gives just that extra bit of tang, sweet and sour vibe and means no dressing – other than good quality olive oil – is needed.

I hope you love this low FODMAP recipe as much as I do and I wish you all a wonderful last few days of summer x

Tomato, basil and melon salad low FODMAP
Tomato and melon salad low FODMAP

A few recipe notes:

  • This recipe was loosely adapted from Bon Appétit
  • Prosciutto, or another Italian dry-cured ham would be a delicious addition here – just keep a look out for any added garlic or onion
  • Don’t skip on the basil, not only does it look lovely but finishes this light lunch or starter with a great herby, floral tang
30 minutes
Serves 6


2 tablespoons white wine vinegar
½ teaspoon salt
Roughly 400g honeydew melon
Roughly 400g mixed heirloom tomatoes
250g mozzarella
Extra virgin olive oil
A handful of fresh basil leaves
Flaky salt
Freshly ground black pepper


Combine the white wine vinegar, salt and a splash of water in a large bowl. Remove any rind from the melon and slice in half lengthways, then into thin pieces. Add the melon to the bowl and toss to coat. Let stand at room temperature for at least 30 minutes.

Slice the tomatoes into thin slices and roughly tear the mozzarella into small pieces. Remove the melon from the pickling liquid and arrange on a platter or plates with the tomato and mozzarella. Drizzle with the oil and a few tablespoons of pickling liquid.

Tear over the basil, and give a final season with flaky salt and freshly ground pepper.

I love seeing what you’ve created – so if you make this recipe (or any other from this site) please take a photograph and tag me @shecanteatwhat or with #shecanteatwhat and #fodmapfriendlykitchen on social!