Description
A refreshing summer salad combining sweet watermelon, tangy mini mozzarella, and aromatic basil with a honey-mint dressing. Perfect for warm days and pairing salty-sweet flavors.
Ingredients
1 kg watermelon (ripe and chilled)
1 head romaine or iceberg lettuce
250 g mini mozzarella balls
12 fresh basil leaves
3 tbsp pine kernels
2 tbsp olive oil
1 tbsp fresh mint leaves (chopped)
2 tbsp balsamic vinegar
1 tsp honey
1/4 tsp black pepper
Instructions
Combine olive oil, chopped mint, balsamic vinegar, honey, and black pepper in a small bowl to create the dressing
Wash the lettuce and basil; tore the lettuce into bite-sized pieces and pluck the basil leaves
Remove seeds from the watermelon and dice into 1-inch cubes; halve the mini mozzarella balls
In a large salad bowl, gently mix the watermelon, lettuce, mozzarella, and basil
Drizzle the dressing over the salad just before serving
Sprinkle lightly toasted pine kernels on top for added crunch
Notes
Let the salad rest for 30 minutes before serving to allow flavors to blend
Balsamic vinegar should be added at the end to maintain melon freshness
You can substitute watermelon with cantaloupe or honeydew melon for variation
Cashew mozzarella is recommended for vegan versions
Dressing should be used within 18 hours when refrigerated (3 hours at room temperature)
- Prep Time: 15
- Category: Alle Rezepte
- Method: Cold
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 15mg