Watermelon Mozzarella Salad Food

TOMATO AND WATERMELON SALAD WITH MOZZARELLA

Tomato and Watermelon Salad with Mozzarella image

Slice the tomatoes in big and small pieces for a more dramatic salad. For best results, make the salad without ever refrigerating the tomatoes, but with the watermelon ice cold from the refrigerator. The contrast of temperatures will give the salad an extra fresh taste. You will need Mozzarella in the "bag" with liquid; the liquid is used in the dressing.

Provided by Alex Guarnaschelli

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 cup extra-virgin olive oil
6 to 8 ounces mozzarella cheese, cut into 12 small slices, liquid reserved
4 tablespoons pickle juice (from the jar)
1/2 cup apple cider vinegar
1/2 cup fresh parsley leaves, tightly packed, stemmed, washed, dried and chopped
2 ounces coarse sea salt
2 ripe beefsteak (or any large variety heirloom) tomatoes, washed, dried and stemmed
1 pint cherry (Sweet 100's or heirloom) tomatoes, washed, dried and stemmed
Granulated sugar
Coarsely ground black pepper
The juice from 1/2 to 1 lemon, depending on personal taste
6 ounces cold watermelon, rind removed, seeded, cut into bite-size cubes and refrigerated until just before serving

Steps:

For the dressing: In a bowl, whisk together the olive oil, mozzarella liquid and pickle juice. Whisk in the vinegar. Taste for seasoning. Set aside.
For the herb salt: Put the parsley and the salt in the bowl of the food processor and pulse to blend until they are integrated and the salt is green. Keep in a sealed jar.
To assemble the salad: Slice and arrange the tomatoes in a single layer on a flat surface. Drizzle the tomatoes with a little sugar, black pepper and the dressing. Top with a sprinkle of the parsley salt. Taste a tomato slice for seasoning. Squeeze the lemon juice on the watermelon. Season the mozzarella slices with parsley salt and a little dressing, as well. Arrange the tomatoes, mozzarella and watermelon cubes on 6 rectangular plates. Serve immediately.

WATERMELON TOMATO MOZZARELLA BASIL & MINT SALAD

Watermelon Tomato Mozzarella Basil & Mint Salad image

This is a light refreshing salad that is perfect for hot summer days. It goes great served along side most any grilled meats or seafood. I enjoy it as a light lunch as well.

Provided by Grace Pulley

Categories Fruit Salads

Time 20m

Number Of Ingredients 9

Ingredients

4 c watermelon, seedless, cut in 1-inch pieces or can use a melon baller
1 pt grape tomatoes, cut in half
2 pkg fresh mozzarella, cut into 1/2-inch cubes
10-12 large basil leaves
8-10 large mint leaves
2 Tbsp balsamic vinegar
1 Tbsp olive oil, extra virgin
1 tsp sea salt, fine grind
4 -5 grinds black pepper

Steps:

1. In a large bowl place the watermelon, tomatoes, and mozzarella cheese. Tear the basil and mint leaves into bite-size pieces and add them to the bowl. Drizzle on the balsamic vinegar and olive oil. Add the sea salt and freshly ground black pepper. Toss a few times to mix...I use my hands but can use a large spoon. You don't want to smoosh the fruit though. Serve immediately

WATERMELON MOZZARELLA SALAD

Watermelon Mozzarella Salad image

Yum! This whole watermelon mozzarella salad tastes like summer. Light and refreshing, it would be perfect to enjoy at home or on a picnic. The mint dressing is sweet and tangy with a little kick. Don't be afraid of the crushed red pepper. It's a little surprise but not overwhelming. We put this on toothpicks, but you can easily...

Provided by Grishma Shah

Categories Fruit Appetizers

Time 10m

Number Of Ingredients 7

Ingredients

3 c cold watermelon bite-sized balls or cubes
1 c bite-sized fresh part-skim mozzarella balls or cubes (about an 8 oz package)
2 Tbsp honey
2 1/2 Tbsp freshly squeezed lemon juice
2 Tbsp freshly chopped mint leaves
pinch salt
pinch red crushed pepper

Steps:

1. Put watermelon cubes and mozzarella in a serving bowl.
2. In a separate bowl, whisk together honey, freshly squeezed lemon juice, chopped mint, salt, and crushed red pepper.
3. Pour dressing over the melon and mozzarella.
4. Then toss to combine.
5. Serve immediately. Enjoy!! I guarantee this will surely please you and your family.

WATERMELON CAPRESE APPETIZER

Watermelon Caprese Appetizer image

A refreshing appetizer for the summer, my family loved this so much they ate more than a serving each. Also great for those who love the flavor of caprese but aren't huge fans of tomatoes.

Provided by Nicole Cox

Categories Appetizers and Snacks Antipasto Recipes

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

3 sprigs fresh basil, stems removed
1 small watermelon, fruit removed with a melon baller
1 (8 ounce) package fresh mozzarella cheese, cut into small pieces
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and ground black pepper to taste

Steps:

Trim basil leaves into small circles about 1 inch in diameter.
Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.
Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.

Nutrition Facts : Calories 329.6 calories, Carbohydrate 28.2 g, Cholesterol 44.5 mg, Fat 19.5 g, Fiber 1.4 g, Protein 12.4 g, SaturatedFat 9.1 g, Sodium 125.4 mg, Sugar 23.5 g

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