Melon Mozzarella Salad with Basil
This melon mozzarella salad is the perfect combination of creamy, sweet and savory. It’s a great summer salad recipe and definite crowd pleaser.
We’re in the middle of another heat wave, so I’ve had cooling, no-cooking-necessary salads on repeat. Turning the oven or stove on when it’s blazing hot outside just seems like a silly idea, no? But if I do opt for any sort of cooking, it’s late at night after the sun’s gone down and I make extra for leftovers…so I don’t have to cook again the next day. I guess you could call it weather induced batched cooking!
The other dilemma with this week’s temps is that it’s virtually impossible to film new YouTube videos, which is a total bummer. Even though my little studio is in the basement, the basement has west-facing windows which quickly turns it into a dry-heat sauna in the afternoon. And with all the running back-and-forth and up-and-down the stairs I do for videos and recipes (I always forget something upstairs), I look like a hot, sweaty mess pretty darn fast. So videos will have to wait until next week, but I’m really excited for the next one…as it’s the base for so many delicious breakfast variations. Any guesses?
There’s really not much to say about this melon mozzarella salad, other than it’s simple, easy and delicious…and it’s perfect for summer. But I did have to laugh that when I was uploading the pictures, as I noticed that I’ve had a shape theme with my last two salads. For my watermelon, cucumber and feta salad everything was squares and this time everything is round balls. Too funny. I promise I’m okay eating melon salads not cut into consistent shapes…though I feel like I have to prove it moving forward.
But there is something to be said about consistent shapes and presentation and if you’re making either of these salads for a picnic, potluck or barbecue, consistent shapes will garner all the “oooh’s and ahhh’s” and make it seem like you slaved over the salad much longer than you did. Always a bonus.
- Slice the melons in half, remove the seeds and use a melon baller to create small melon balls. Place those in a large mixing bowl. Add the blueberries, mozzarella and basil.
- Whisk together the olive oil, vinegar, honey and salt and pepper in a small bowl and drizzle on top of the salad. Gently stir to combine.
- Top with chopped cashews before serving.
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