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.
Honeydew Bocconcini Salad
- 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.
We are lacking in the melon baller department, but if you have one, balls work just as well as cubes.