It’s hot outside! But a salad with melon, cucumber, herbs and mozzarella is quickly prepared.
5 from 1 vote
Prep Time 5 minutesmins
Cook Time 10 minutesmins
Total Time 15 minutesmins
Course no-cook dinner, quick meal, Salad, Side Dish
Cuisine Italian, Mediterranean, vegetarian
Servings 4serves
Calories 127kcal
Ingredients
4sliceswatermelon
1peach
1cucumber
20cherry tomatoes
1handfulpine nutsalternatively any other type of nut
1mozzarellaalternatively fresh sheep’s or goat’s cheese
6leavesbasil
6leavesmint
1pinchsalt
oil
Optional:
balsamic vinegaralternatively lemon juice
Instructions
Wash vegetables, herbs and peach and gently dab dry. Cut the tomatoes in half, remove the seeds and juice. Peel the cucumber as you wish, remove the inner seeds as well and chop into small pieces. Removing the juice and seeds should prevent the salad from becoming too “watery”. Peel the melon, remove the seeds and cut the fresh of the fruit into bite-sized pieces.
Fry the pine nuts in a coated pan without fat until they are golden brown. Mix together all of the ingredients. Finally, add the chopped mozzarella and the chopped herbs. Season with salt and marinate with oil and, if desired, with balsamic vinegar or lemon juice.
Salty olives also taste excellent in this salad. But olives and salt should always be added just before serving. Otherwise the salt will take too much water from the fruit and vegetables.