Ask most people for a good summer salad using fresh mozzarella and they’ll probably tell you Insalata Caprese: tomatoes, fresh basil, mozzarella, olive oil. That’s fine and all, unless you are like me and you don’t like raw tomatoes. I offer melon, mint, mozzarella as an alternative.
We received a honeydew in our produce box this week. I remembered a cantaloupe and bocconcini salad from Martha Stewart’s Everday Food: Great Food Fast cookbook (which is a lovely cookbook, but full of meat and wheat so I don’t frequently use it anymore) I always wanted to try. This is my variation.
- 1 ripe honeydew, cubed
- 7 ounces bocconcini or ~1 cup cubed fresh mozzarella
- half a lemon
- 1/3 cup chopped fresh mint
- sea salt
- freshly cracked pepper
- Combine honeydew, cheese, and mint in a large bowl. Squeeze lemon over the top. Season with salt and pepper. Toss and serve immediately.
(Serves 4)
We are lacking in the melon baller department, but if you have one, balls work just as well as cubes.
{ 4 comments… read them below or add one }
I never would have thought of that combination, but it sounds really interesting. I must give this a try!
Hey Katie, I hope you do get to give it a shot. It’s a nice summery salad.
I ended up making this for Memorial Day (with cantaloupe, because I couldn’t find a ripe honeydew), and it was fabulous! My Dad (who isn’t usually a big fan of fruit in salads) raved about it. Thanks!
I too have a father who bears a grudge against fruit in salad. Good to hear it worked out.