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  • Writer's pictureCrystal Munegatto

Melon Mozzarella Salad with Basil

We’re in the middle of another heat wave, so I’ve had cooling, no-cooking-necessary salads on repeat. There’s really not much to say about this melon mozzarella salad, other than it’s simple, easy and delicious…and it’s perfect for summer.


  • 1 cantaloupe melon

  • 1 honeydew melon

  • 2 cups blueberries

  • 1½ cups mozzarella balls

  • 1 cup fresh basil leaves, loosely packed

  • 1½ tbsp olive oil

  • ½ tsp white balsamic vinegar

  • ½ tsp honey

  • salt and pepper, to taste

  • chopped raw cashews, for garnish


  1. Slice the melons in half, remove the seeds and use a melon baller to create small melon balls. Place those in a large mixing bowl. Add the blueberries, mozzarella and basil.

  2. Whisk together the olive oil, vinegar, honey and salt and pepper in a small bowl and drizzle on top of the salad. Gently stir to combine.

  3. Top with chopped cashews before serving.

Enjoy my people!

Recipe Source: Downshiftology

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