Description
This Melon and Mozzarella Salad is a picturesque dish that embodies the essence of summer. With juicy melon balls, creamy buffalo mozzarella, crisp cucumber ribbons, and a hint of mint, it’s a refreshing choice that perfectly balances sweet and savory. Ideal for a light lunch or as part of a summer feast, this salad is not only beautiful to look at but also a delight to eat.
Each ingredient in this salad brings its own unique flavor and texture, creating a symphony of tastes that are enhanced by the simple yet elegant dressing. Whether you’re serving it at a casual family dinner or a sophisticated outdoor gathering, this salad is sure to impress with its fresh ingredients and vibrant presentation.
Ingredients
1 melon
2 mini cucumbers (or 1 regular cucumber)
2 nectarines
250 grams buffalo mozzarella (ovoline)
Freshly ground black pepper
2 pinches of Espelette chili pepper fleur de sel (or regular fleur de sel)
2 tablespoons olive oil
1 tablespoon white balsamic vinegar (or regular balsamic)
Fresh mint (or fresh basil)
Instructions
Cut the melon in half, remove the seeds, and use a Parisian scoop to make melon balls.
Slice the ends off the cucumbers and use a mandoline to make ribbons (or cut into simple rounds).
Slice the nectarines (peel if desired).
Mix the olive oil and vinegar for the dressing.
Assemble the plates by starting with cucumber, adding nectarine slices, melon balls, and torn mozzarella. Season with black pepper and sprinkle with fleur de sel.
Drizzle with vinaigrette and garnish with fresh mint. Enjoy!
- Prep Time: 15 minutes
Nutrition
- Calories: 300 kcal