Mozzarella Melon Salad with Raspberries – a quick summer melon salad recipe with mozzarella, baby spinach, arugula and raspberries.
It’s finally raspberry season! Have you ever tried to eat them with mozzarella and melon? I haven’t. Until I made this delicious salad. It’s even easier to make than Thai Watermelon Radish Salad with Blueberries, which is my personal summer hit. The principle is the same: you take fruits, berries, cheese, salad greens and dressing. You might want to use seeds as well. In the end, you have a healthy, delicious and extremely quick salad. Did I mention that it looks amazing? You could also serve it for a wedding reception, don’t you think? I really like the combination of fruits and cheese. And they are meant to be together just like salt and pepper, at least during summer time. I like to experiment with as many combinations of fruits and cheese as I can. Here are some, that work the best for me:
- Pears and gorgonzola. It’s the best of the best of all times. If you haven’t tried it yet, you should do it right now. They work together raw in a salad, or slightly caramelized in risotto or pizza. You can grill them in aluminum foil. You can bake them in the oven. You are just never tired of them. Pears and blue cheese are best friends, as much as fruit and cheese can be.
- Figs and mozzarella. Figs work very well with mozzarella or basically any other kind of soft white cheese like brie or camembert. You must also try out my absolute all times favorite: Goat camembert, which goes perfectly with grapes and dates, too. Figs and mozzarella are not only good on your cheese platter, but also on top of an open sandwich or panini for breakfast or in a salad. What do you think about Caprese style salad with mozzarella and figs?
- Watermelon and feta. Watermelon and feta are a perfect match, just like in the Thai salad I mentioned in the beginning of the post.
- Grapes and parmesan. Works well on cheese platters. Basically, grapes go well with almost any cheese, especially with hard ones, like old gouda, pecorino, etc.
It’s a really large and interesting topic. I think I will can come up with more combinations and cheese platter ideas in a separate post. Let’s go back to melons, mozzarella and raspberries. You might need a fruit baller to make melon balls. But if you don’t know what it is, just use a 1/4 tsp rounded measuring spoon, or a coffee spoon. If the shape of your melon balls is not your number one priority, you can just cut the melon in cubes, after removing the rind. If you use a fruit baller, your melon balls will end up being the size of cherry tomatoes (and the shape, too!) 🙂 If you cut them in cubes, just imagine a square cherry tomato and size your cubes accordingly. Once you are done with balls/cubes, check out what to do next below:
How to Make Mozzarella Melon Salad with Raspberries
Mozzarella Melon Salad with Raspberries
For the salad:
- 50 g or 1.8 oz rucola
- 50 g or 1.8 oz baby spinach
- 10 g melon balls or 150or 5.3 oz melon balls, the size of cherry tomatoes
- 150 g or 5.3 oz mozzarella
- 50 g or 1.8 oz raspberries
- 1 teaspoon brined green peppercorns
For the dressing:
- 2 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Wash the salad greens. Drain and arrange them evenly on two plates.
- Arrange the melon balls/cubes on the salad greens.
- Slice mozzarella and arrange it in between the melon balls/cubes.
- Put raspberries on top.
- Sprinkle the salad with brined green peppercorns.
- Prepare the dressing: mix lemon juice, olive oil, white wine vinegar and a pinch of salt and freshly grounded pepper. Pour the dressing just before serving.
- Serve and enjoy!
Do you like to eat fruits with cheese? What is your favorite combo? If you have a wedding reception soon, make sure you include a salad like that in your menu. If you don’t plan a wedding, make this salad anyway. I would love to see your pictures of it! Please use the hashtag #HappyKitchen.Rocks on social media, so I can see them. Cheers! Elena