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Watermelon Mozzarella Salad Recipe

written by Agnès Peillet 27th January 2015

NRW-Watermelon-Mozerella-Salad

The hour of romance approaches. Well, not so much the hour as the “day” of romance. February 14th is coming and you will want some delicious treats to open the heart of your lover. Here is a recipe for Watermelon Mozzarella Salad to get you started.

INGREDIENTS

  • ¼ watermelon
  • 1 whole fresh mozzarella ball
  • 1 packet arugula/ rocket (instead of salad greens)
  • ground pepper
  • salt
  • 2 tablespoons pine nuts or pumpkin seeds (optional)

VINAIGRETTE

  • ¼ cup balsamic vinegar
  • 1 teaspoon mustard
  • 1 small lemon, halved
  • 1 tablespoon brown sugar
  • 1 tablespoon water
  • ½ cup olive oil
  • 1 garlic clove

INSTRUCTIONS

To make the dressing start by finely chopping the garlic clove and transfer into a small saucepan with a drop of oil. Fry until garlic releases aroma.

At this point, turn the heat down and add brown sugar and water. Once the sugar has dissolved, add balsamic, mustard and lemon juice. Stir for 2 – 5 seconds and turn the heat off.

Allow the mixture to cool for 10 – 15 minutes. Once cooled, pour contents into a small jar and top off with ½ cup of olive oil.

The salad is very simple and straightforward. Chop the watermelon into small squares and set aside. Take the mozzarella ball and also chop into cubes and set aside. Rinse salad greens and spread on a plate or pour into a small salad bowl. You can opt to dry fry pine nuts or pumpkin seeds until brown and toasted and pour these over the greens.

Spread chopped watermelon and mozzarella over the greens and finish off with a sprinkle of salt and pepper. When ready to serve, shake jar of vinaigrette so that contents are even and
drizzle over salad.

Main: Grilled Salmon And Asparagus Recipe

Dessert: Chocolate Fondant With Wine Soaked Strawberries

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