This salad is what you make when it’s hot, you don’t want to cook, and you crave something cold and refreshing. It’s built around juicy fruit, soft cheese, and a light dressing that keeps everything bright instead of heavy.
Ingredients
- Ripe watermelon, cut into uneven bite-sized chunks
- Sweet melon (cantaloupe or honeydew), roughly chopped
- Fresh mozzarella, torn by hand
- Fresh mint leaves
- Fresh basil leaves
- Extra virgin olive oil
- Lime or lemon juice
- Flaky sea salt
- Freshly cracked black pepper
Instructions
- Start with the fruit: place the watermelon and melon in a large bowl. Don’t worry about perfect shapes — irregular cuts keep the salad natural and juicy.
- Tear the mozzarella directly over the fruit so it lands softly between the pieces.
- Drizzle lightly with olive oil and a squeeze of citrus juice. Go gently — the fruit should stay fresh, not drowned.
- Add a pinch of flaky salt and a few turns of black pepper.
- Finish with torn mint and basil leaves, mixing everything once, carefully, with your hands or a large spoon.
- Taste and adjust with a little more citrus or salt if needed. Serve immediately while everything is cold and crisp.
Serving Ideas:
- Serve straight from the bowl as a light lunch on a hot day.
- Pair it with grilled bread or focaccia if you want something more filling.
- It works well as a refreshing side next to grilled fish or vegetables.
Also worth trying: Spaghetti with Tomatoes & Whipped Ricotta, Rigatoni with Ricotta, Bacon & Pistachios, Smooth Green Asparagus Soup with Sprouts & Fresh Cheese
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