This quick and colourful watermelon salad is packed with fresh fruits and perfect to cool down on hot summer evenings. Aside from juicy watermelon slices, the recipe includes cherry tomatoes and blue grapes, which add a burst of deep, rich sweetness. If possible, use grapes and tomatoes that had a chance to ripen in the sun for a true taste of summer. A lime vinaigrette with grapeseed oil adds zest to this light salad, while fresh mint leaves bring a fresh kick throughout. I like to top this dish with mozzarella, but you could swap in crumbled feta or even ricotta cheese if you prefer. Enjoy!
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Prep Time: 30 min
Yields: 4 servings
To mix up the recipe, make the salad with honeydew melon or switch the apple vinegar with 2 tablespoons balsamic vinegar. If you can’t find Salbe or Concord grapes substitute with any other blue, black or red seedless and sweet table grapes.
- 1/4 seedless watermelon, peeled
- 250 g (1 2/3 cups) Sable or Concord seedless grapes
- 250 g (1 2/3 cups) yellow and orange cherry or baby tomatoes
- 125 g (4.5 oz) mozzarella cheese, shredded
- 2 tbsp apple vinegar
- 3 tbsp grapeseed oil
- juice and zest of 1 organic unwaxed lime
- ground black pepper
- fresh mint leaves
1) Prep the fruits
Divide the watermelon quarter into wedges and cut each wedge into 0.5 cm (0.2 in) thick slices. Cut the grapes and cherry or baby tomatoes in half.
2) Mix the lime vinaigrette
Add the apple vinegar, grapeseed oil, lime juice and finely grated zest into a mixing bowl. Season with salt and black pepper according to your taste. Wish with a fork to until well combined.
3) Serve the melon salad
Arrange the watermelon slices, grapes and tomato halves on a large serving platter. Sprinkle with bits of mozzarella cheese and mint leaves. Drizzle with the lime vinaigrette and serve the watermelon salad right away.
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