Balsamic Melon Fruit Salad with Arugula

We are on an Italian inspired flavor roll right now. This salad embodies all the flavors of an Italian summer. I dream of long days staring at the shimmering blue Mediterranean, eating juicy sun ripened fruits, sipping chilled wines, endless espressos kinda under the Tuscan sun “dolce far ninete” life. Well I can only dream right now, but until then I’ll make this salad in lieu.

Pick 2 ready melons for this recipe, my favorite are cantelope and honeydew for their color and unique tastes, pair them with creamy mozzarella cheese , basil+mint, briny olives, some arugula for contrast, white balsamic vinaigrette and finally a drizzle of thick sweet balsamic glaze to bring everything together. And remember to chill the melons before slicing or balling so you’ll have a perfect summer salad to enjoy midday or anytime you want a refreshing pick-me-up. The flavor combination is absolutely amazing.

You don’t need a melon baller for the recipe, I own one and balled them only for the esthetics. If mozzarella balls are not available where you live, simply use fresh mozzarella or any firm cheese like mild cheddar, or feta works well too. For fresh mozzarella, simply freeze it for 30 minutes and cube them into small bite size pieces. Slicing this way makes it simpler and neater.

Balsamic Melon Fruit Salad

Meera

A plentiful summer melon salad with two yummy balsamics, one vinaigrette and one drizzle ….juicy, fun, colorful, flavorful, and beyond delicious!

5 from 1 vote

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Prep Time 30 minutes mins

Course Salad

Cuisine Italian

Servings 6 as side salad

Ingredients

  

1x2x3x

• 1 small Cantelope balled with melon baller or cubed
• 1 small Honeydew melon balled with melon baller or cubed
• 8 ounce baby mozzarella balls
• 1 cup packed fresh arugula
• 10-15 fresh mint leaves torn
• 1 small handful of basil leaves torn
• ¼ cup pitted green olives
• 2 tbsps white balsamic vinegar
• 2 tbsps e.v olive oil
• sea salt and black pepper as needed
• balsamic reduction glaze for drizzling

Instructions

 

• Whisk the white balsamic vinegar, salt and some pepper while slowly pouring in the e.v olive oil. Lightly toss the vinaigrette with the arugula and transfer to a serving plate or platter.
• Gently toss both colored melon balls or cubes, olives with the arugula and add the mozzarella balls. Garnish with the fresh basil and mint leaves, drizzle with balsamic glaze and season with freshly ground black pepper.
• Serve chilled immediately, melons tend to give out lots of juice if left sitting. Mix the salad just before serving in that case.

Keyword Antipasti, Fresh and Healthy, Italian salad, Melon, Melon salad, salad, summer recipes, summer salad, summer snacks

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