Korean Melon Mozzarella Salad with Basil

We received a sweet surprise in our CSA basket this week -- two Korean melons, small oblong fruits that resemble a honeydew in taste and texture. Since this was my first time using this ingredient I wanted to prepare it both raw and cooked so that we could experience the full range of flavors. This simple melon salad is the raw preparation that we decided on, and I will have a post for the grilled preparation in the next few days. If you don't have access to Korean melons, any variety of melon would be fine for this salad but honeydew would be the closest in flavor and texture to what I have here. This was an easy side dish to prepare and the flavors went together nicely. 

Inspired by Downshiftology.

-1 cup cantaloupe balls
-1 cup Korean melon balls
-6 ounces blackberries
-6 ounces Ciliegine mozzarella balls
-Small handful of fresh basil leaves
-1 1/2 tablespoon olive oil
-1/2 teaspoon white balsamic vinegar
-1/2 teaspoon honey
-salt to taste
-chopped raw walnuts for garnish

In a small bowl whisk together the olive oil, white balsamic vinegar, and honey. Season with salt to taste. Gently toss the cantaloupe, Korean melon, and mozzarella balls with the dressing. Divide between four plates and top each with blackberries, raw walnuts, and basil.


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