Name: Melon Salad with Mozzarella (Easy Summer Recipe)
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups watermelon balls, use a melon baller for uniform pieces; 2 cups Galia melon balls, or substitute with cantaloupe if preferred; 2 cups Charentais melon balls, honeydew also works well; 300 g mini mozzarella balls, about 10.5 oz, drained and patted dry; 1.5 cups fresh blueberries, adds bursts of tartness; 0.75 cup green olives, pitted for easier eating; 0.75 cup black olives, pitted for easier eating; fresh basil leaves, for garnish; 4 tablespoons extra virgin olive oil, use quality oil for best flavor; 3 tablespoons fresh lime juice, bottled works but fresh is superior; 1.5 tablespoons honey, use raw honey if available; 0.5 teaspoon chili flakes, adjust to your spice preference; salt and black pepper, to taste

Description

This Melon Salad with Mozzarella features a stunning combination of watermelon, Galia melon, and Charentais melon balls tossed with creamy mini mozzarella, fresh blueberries, olives, and finished with a zesty honey lime dressing. It’s the perfect light and refreshing dish for busy summer days or entertaining guests.

Ingredients

Scale

2 cups watermelon balls, use a melon baller for uniform pieces
2 cups Galia melon balls, or substitute with cantaloupe if preferred
2 cups Charentais melon balls, honeydew also works well
300 g mini mozzarella balls, about 10.5 oz, drained and patted dry
1.5 cups fresh blueberries, adds bursts of tartness
0.75 cup green olives, pitted for easier eating
0.75 cup black olives, pitted for easier eating
fresh basil leaves, for garnish
4 tablespoons extra virgin olive oil, use quality oil for best flavor
3 tablespoons fresh lime juice, bottled works but fresh is superior
1.5 tablespoons honey, use raw honey if available
0.5 teaspoon chili flakes, adjust to your spice preference
salt and black pepper, to taste

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Instructions

Select Your Melons: Choose melons that feel heavy for their size and have a slight give when gently pressed. Cut each melon in half, scoop out the seeds, and rinse thoroughly.
Scoop the Balls: Press the melon baller firmly into the flesh, twist gently, and push the ball out into your large serving bowl. Continue until you have about 2 cups from each melon variety.
Chill if Possible: If you have time, refrigerate the melon balls for at least 30 minutes before assembling to ensure maximum freshness and crispness.
Combine the Base: Pour all prepared melon balls into your large serving bowl, creating a colorful foundation.
Add the Mozzarella and Fruits: Gently fold in the drained mini mozzarella balls, fresh blueberries, green olives, and black olives, being careful not to crush the delicate ingredients.
Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey, and chili flakes until completely smooth and well emulsified, then season with salt and pepper to taste.
Dress and Serve: Pour the dressing over the salad just before serving, gently toss until evenly coated, and top with fresh basil leaves for a final aromatic touch.

Prep Time: 15 minutes