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Three-Melon Mozzarrella Salad

Photo: Christopher Baker
Yield Makes 4 to 6 servings


  • 3 cups cubed cantaloupe
  • 3 cups cubed watermelon
  • 3 cups cubed honeydew
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons honey
  • 18-ounce container mozzarella bocconcini, drained and cut in half
  • 2 teaspoons minced jalapeño (optional)
  • 1/2 teaspoon salt

How to Make It

  1. Place the melon cubes in a large bowl. Add the basil and combine well.

  2. Drizzle the honey over the melon. Add the mozzarella, jalapeno (if

  3. desired), and salt. Toss again and serve.