Description
Chilled melon mingles with creamy mozzarella in this refreshing summer salad. Cool Mediterranean flavors dance across crisp greens, inviting you to savor each delightful, garden-fresh bite.
Ingredients
Scale
Main Ingredients:
- 1 melon
- 2 mini cucumbers (or 1 regular cucumber)
- 2 nectarines
- 250 grams (8.8 ounces) buffalo mozzarella (ovoline)
Fresh Herbs and Seasonings:
- 2 pinches of Espelette chili pepper fleur de sel (or regular fleur de sel)
- Freshly ground black pepper
- Fresh mint (or fresh basil)
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon white balsamic vinegar (or regular balsamic)
Instructions
- Halve the cantaloupe or honeydew melon, meticulously extract the seeds, and craft delicate spherical melon balls using a Parisian scoop or rounded melon baller.
- Trim the cucumber ends and create elegant, translucent ribbons using a sharp mandoline slicer or carefully slice into thin, uniform rounds.
- Prepare the nectarines by slicing them into delicate wedges, optionally removing the skin for a smoother presentation.
- Craft a vibrant vinaigrette by whisking together extra virgin olive oil (30 milliliters or 1 fluid ounce) and a complementary vinegar (15 milliliters or 0.5 fluid ounces) until emulsified.
- Compose the salad by layering cucumber ribbons as a delicate base, artfully arranging nectarine slices across the surface.
- Scatter the freshly created melon balls over the nectarine layer, creating visual interest and textural contrast.
- Tear the fresh mozzarella into rustic chunks, distributing them generously throughout the salad.
- Enhance the dish with a light dusting of freshly cracked black pepper and a delicate sprinkle of fleur de sel to elevate the flavors.
- Drizzle the prepared vinaigrette over the salad, allowing it to cascade gently between the ingredients.
- Garnish with fragrant fresh mint leaves, adding a final touch of aromatic brightness to the summer-inspired composition.
Notes
- Scoop melon into perfect, uniform balls using a Parisian scoop for an elegant, professional presentation.
- Create thin, delicate cucumber ribbons with a mandoline for a light, airy texture that complements the soft mozzarella.
- Select ripe, in-season nectarines to ensure maximum sweetness and juiciness in the salad.
- Balance the dressing by whisking olive oil and vinegar to create a bright, tangy flavor that enhances the fresh ingredients.
- Layer ingredients strategically: start with crisp cucumber base, add vibrant nectarine slices, scatter melon balls, and gently place torn mozzarella for visual appeal.
- Finish with a sprinkle of fleur de sel and fresh mint to elevate the salad’s flavor profile and provide a delightful aromatic touch.
- Prep Time: 20 minutes
- Category: Lunch, Appetizer, Snacks
- Method: None
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 45 mg