The rave reviews from my guests did not stop! This is absolutely delish!!! You have GOT to try it! One hint: If you buy the mini ball mozzarella, you don't have to cut it... saves some time.
Melon-and-Mozzarella Salad
Photo: Lauren Rubinstein; Styling: Amy Burke
Yield: Makes 8 to 10 servings
Total:
Recipe from
More From Southern Living
Recipe Time
Total:
30 Minutes
Ingredients
- 3 cups peeled, coarsely chopped fresh peaches (about 1 1/2 lb.)
- 1 (8-oz.) tub fresh small mozzarella cheese balls, cut in half
- 3 tablespoons chopped fresh basil
- 3/4 cup Lemon-Poppy Seed Dressing
- 4 cups seeded and cubed watermelon
- 4 cups cubed honeydew melon
- 3 cups sliced fresh strawberries
- 2 cups seedless green grapes, cut in half
- Garnishes: fresh raspberries, mint leaves
Preparation
- 1. Toss first 3 ingredients with 1/4 cup Lemon-Poppy Seed Dressing.
- 2. Layer watermelon, peach mixture, honeydew, berries, and grapes in a large glass trifle dish or tall glass bowl. Serve immediately, or cover and chill up to 8 hours. Toss with remaining 1/2 cup dressing just before serving. Garnish, if desired.
Melon-and-Mozzarella Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits
- OCCASION: Summer
- PUBLICATION: Southern Living
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Three-Melon Mozzarrella Salad
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