Melon and Mozzarella Mosaic Salad
Inspired by the beauty of a mosaic, fresh watermelon, cantaloupe, tomatoes, cucumbers, avocado, and mozzarella are sliced into cubes and placed in an alternating pattern on a serving plate to create a vibrant and eye-catching spin on a fruit salad that is guaranteed to take your breath away.
Yoko Segawa of Yoko’s Kitchen
Yoko Segawa of Yoko’s Kitchen
Recipe - Heinen's of Rocky River
Melon and Mozzarella Mosaic Salad
Prep Time10 Minutes
Servings4
0Ingredients
¼ watermelon, cut into ¾-inch cubes
¼ cantaloupe, cut into ¾-inch cubes
1 heirloom tomato, cut into ¾-inch cubes
1 seedless English cucumber, cut into ¾-inch cubes
1 avocado, cut into ¾-inch cubes
6 oz. mozzarella balls, drained and patted dry
2 Tbsp. Heinen’s balsamic vinegar, plus more if desired
2 Tbsp. Heinen’s extra virgin olive oil, plus more if desired
8 fresh mint leaves
3 fresh basil leaves, julienned
Zest of ½ lemon
A pinch of sea salt
A dash of freshly cracked black pepper
Directions
- On a serving plate, arrange the cubed watermelon, cantaloupe, tomato, cucumber, avocado and mozzarella in an a single-layered alternating pattern to create a mosaic.
- Drizzle the salad with the balsamic vinegar and olive oil.
- Sprinkle with salt and pepper and finish with the fresh mint, basil and lemon zest.
10 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Directions
- On a serving plate, arrange the cubed watermelon, cantaloupe, tomato, cucumber, avocado and mozzarella in an a single-layered alternating pattern to create a mosaic.
- Drizzle the salad with the balsamic vinegar and olive oil.
- Sprinkle with salt and pepper and finish with the fresh mint, basil and lemon zest.
