my, my, melon
This melon salad is the easiest, breeziest summer side you could possibly imagine. It’s practically dessert if not for the savory punch of the mozzarella balls and fresh basil. Douse it in a sweet and citrusy dressing, and this dish will be the highlight of the meal. This melon salad is a great item to cool everyone down at a hot, summer barbecue. Or just toss it together as a little treat to sweeten your day 🙂
⟶ the recipe
melon, mozzarella, and basil salad
ingredients
1 cantaloupe, balled
1 ½ cups mozzarella balls
1 cup fresh basil leaves
2 tablespoons extra-virgin olive oil
½ teaspoon apple cider vinegar
½ teaspoon honey
1 tablespoon lime juice
Salt and pepper
½ tablespoon finely chopped mint
Prep time
20 minutes
Cook time
0 minutes
Total time
20 minutes
6-8 servings
instructions
Toss together the cantaloupe, mozzarella balls, and basil in a large bowl.
In a small bowl, whisk together the olive oil, vinegar, honey, and lime juice. Add salt and pepper to taste. Stir in the chopped mint.
Drizzle the dressing over the melon, and toss gently to coat the salad.
⟶ recipe notes
- I used a melon baller to create the gorgeous round shapes and to match the mozzarella balls, but you can also cut the melon into chunks if that’s easier for you. The taste will be the same!
⟶ modifications
- I originally wanted to make this salad using both cantaloupe and honeydew, but I accidentally got an orange-flesh honeydew, so I just went with the cantaloupe! Anyhow, you can experiment with other melons as well. Watermelon would be good too
- If you’re vegan or dairy-free you can skip the mozzarella. Add some nuts like cashews or pistachios to give it some protein and extra oomph
⟶ make it ahead
- You can store the melon salad in a tightly sealed container for up to 3 days
