Melon-and-Mozzarella Salad

Recipe Author: Conne Ward Cameron

I’ve seen lots of variations on the classic tomato caprese salad as people are mixing all kinds of fruit with wonderful fresh mozzarella. Here’s an adaption of one from Southern Living. The original recipe called for a mix of peaches , melons, strawberries and grapes. That was a little too much variety for my taste, but if you have any late summer peaches on hand, they’d be a delicious addition.

Ingredients:

1 (8-ounce) tub fresh small mozzarella cheese balls, cut in half 3 tablespoons chopped fresh basil 3/4 cup Lemon-Poppy Seed Dressing (see recipe) 8 cups cubed melon (cantaloupe, watermelon) Lemon-poppy seed dressing: 2/3 cup vegetable oil 1/2 cup granulated sugar 1/3 cup fresh lemon juice 1 1/2 tablespoons poppy seeds 2 teaspoons finely chopped onion 1 teaspoon Dijon mustard 1/2 teaspoon salt

Preparation:

Makes 8 to 10 servings

Toss mozzarella and basil with 1/4 cup Lemon-Poppy Seed Dressing.

Layer melon cubes with cheese mixture, preferably in a large glass bowl to show off the colors. Drizzle with remaining 1/2 cup dressing and serve immediately.

Dressing:
In the jar of a blender, combine oil, sugar, lemon juice, poppy seeds, onion and mustard. Puree until smooth. Taste for seasoning. Can be stored in the refrigerator up to 1 week.

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