Description
A refreshing and vibrant Watermelon Mozzarella Salad featuring juicy watermelon slices layered with fresh mozzarella, drizzled with olive oil and balsamic vinegar, and garnished with fragrant basil, mint, and microgreens. Perfect for a light appetizer or summer side dish.
Ingredients
Scale
Salad
- 1 small, seedless watermelon
- 8 ounces fresh mozzarella
Dressing & Garnish
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon flaky sea salt
- 2 tablespoons roughly chopped mint
- 2 tablespoons roughly chopped basil
- 2 tablespoons microgreens
Instructions
- Prepare Watermelon and Mozzarella: Cut the watermelon into thin plates, then use a cookie cutter to carefully cut out circular shapes from the watermelon. Slice the fresh mozzarella into 1/2 inch thick slices, matching the size of the watermelon circles.
- Stack Layers: Create stacks by layering a watermelon circle followed by a mozzarella slice, repeating to form neat stacks that combine the sweet and creamy flavors.
- Dress the Salad: Drizzle the assembled stacks evenly with olive oil and balsamic vinegar, then sprinkle flaky sea salt over the top to enhance the flavors.
- Add Herbs and Microgreens: Garnish each stack generously with roughly chopped basil, mint, and a handful of fresh microgreens for an aromatic and colorful finish.
Notes
- For best flavor, use fresh, high-quality mozzarella and ripe seedless watermelon.
- You can substitute microgreens with arugula or baby spinach if unavailable.
- Adjust the amount of balsamic vinegar according to your taste preference for acidity.
- This salad is best served chilled, so prepare it shortly before serving or refrigerate for 15 minutes.
