Three-Melon Mozzarrella Salad

Photo: Christopher Baker


Makes 4 to 6 servings

Recipe from


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


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

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

desired), and salt. Toss again and serve.


Cynthia Nicholson,

September 2004