Summer Fruit and Mozzarella Salad
A simple summer salad made with ripe stone fruit, watermelon, cherry tomatoes, fresh mozzarella, and herbs. No cooking required! Just toss, drizzle, and serve. Perfect for cookouts, picnics, or any time you want to put peak summer produce to work.
Servings: 8
Calories: 185kcal
Ingredients
- 3 stone fruits cut into wedges (Peaches, plums, apricots, or nectarines all work. Use whatever is ripest.)
- 1/2 small watermelon scooped into balls with a melon baller
- 1 cup cherry tomatoes halved
- 1 cup fresh mozzarella torn (bocconcini balls, pulled mozzarella, or burrata all work)
- 8 fresh basil leaves thinly sliced into a chiffonade
- 8 fresh mint leaves thinly sliced into a chiffonade
- 2 tablespoons extra virgin olive oil
- Kosher salt to taste
- Balsamic glaze for drizzling (optional)
Instructions
- Add the stone fruit, watermelon, cherry tomatoes, mozzarella, basil, and mint to a large bowl and gently toss to combine.
- Drizzle with olive oil and season with kosher salt to taste.
- Drizzle with balsamic glaze if using, and serve immediately.
Notes
- If using burrata, freeze it for 10 minutes before pulling it apart. It firms up slightly and is much easier to tear into pieces.
- Dress the salad right before serving. The fruit releases juice quickly and will get watery if it sits too long.
- For a more composed presentation, arrange everything on a platter instead of tossing in a bowl.
Nutrition
Calories: 185kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 100mg | Potassium: 442mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2033IU | Vitamin C: 30mg | Calcium: 98mg | Iron: 1mg