Melon, watermelon and cheese salad, a recipe to start summer a month earlier
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Total: 10 min Diners: 2
Many times the easiest recipes are the most successful and the most demanded by our guests and our stomachs. If you buy a melon or a watermelon and it is too much for you, so that you are not eating the same thing every day for dessert, a great way out will be to use them for your savory recipes.
For example, a melon salad with ham or a melon cream with ham shavings or a watermelon gazpacho, a couscous, lentils and watermelon salad, a cold watermelon soup or a roasted watermelon and chicken confit salad. The possibilities go far beyond what we normally raise in our heads and, of course, separate us from the exclusivity of the sweet section.
On this occasion, the proposal includes a mozzarella, the Italian cheese par excellence, which brings a milky touch and that juicy texture but with such a characteristic bite that will clash with the crunch of the two fruits. The dressing will take us a little bit to Peru or Mexico away from Spain thanks to the presence of lime and also chili, with a little mint, a vinaigrette that will extol the result together with the red onion.
It is a perfect salad as a starter or as an accompaniment to heavy meals that tire and saturate but also to take it to the beach or to the mountains on days when we eat away from home.
The mozzarella is not essential by far, but it looks great in the set and it would be better if you make your homemade mozzarella in a simple way. It is really not that complicated and when you get the hang of it, you become fond of trying to eliminate from your diet elaborated products whose additives are unknown to us. You already know for your caprese salad the advice, although it would also be good if you evolve to caprese with chicken and avocado; there I leave it.
But if you do not want to use cheese you can add some greens like arugula, lamb’s lettuce or spinach and also nuts like walnuts, pecans and macadamias. Another option would be some corn, some bread croutons to get a little bit closer to a panzanella or also some meat protein such as turkey cold cut or ham in small cubes.
How to make melon, watermelon and cheese salad
Ingredients
. Melon slice, 4 cm thick, 1 pc Watermelon slice, 4 cm thick, 1 pc Lime, 1 pc Purple onion, 1/4 Mozzarella, 1 pc Chili powder, to taste Salt, w/s Fresh mint, 5 leaves Extra virgin olive oil, 2 tablespoons
Step 1
Cut the onion into very fine julienne strips, having previously peeled it. The easiest way is, once peeled, cut it in half and then julienne it. Soak the onion in ice water for 10-30 minutes so that it loses strength and does not repeat so much, especially if the onions are old.
Step 2
Cut both the watermelon slice and the melon slice, thick but not too much, and remove the rind part. We don’t want any pieces of white flesh in either the watermelon or melon, which are usually blander. Chop the watermelon and cantaloupe into bite-sized cubes, not too small and not too large, and mix on a plate. Add a squeeze of lime to prevent oxidation.
Step 3
Drain the mozzarella well, drying it a little with the help of a kitchen towel, and chop it also to mix with the melon and watermelon.
Step 4
Add the lime, chili powder or chopped fresh chilies and salt to the salad. Also incorporate the red onion and mix very well.
Step 5
Finish with some fresh mint and also some black pepper if desired and, of course, with a good drizzle of extra virgin olive oil to complete this delicious mozzarella, watermelon and melon salad.
