Marinated Mozzarella Melon Salad.

Let’s put some melon in our salad and call it almost summer!

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Plus, I’m a sucker for alliteration.

Memorial day weekend is always one of my favorite weekends of the entire year. Besides the fact that it’s a long weekend and the unofficial start of summer, we cap it off by going to a little local parade honoring those who fought for us and it’s such a nice tradition.

I’ve always loved this specific weekend, but a few years ago, Eddie and I had SUCH a wonderful long weekend that I’ve held it to high standards ever since. We didn’t do anything special or out of the ordinary. We did tons of yard work and landscaping, made great dinners, had a few parties to go to, went to get ice cream and finished it off with the parade, but it was just so packed with normal, everyday life, make-it-count activities. We did LIFE.

MY OTHER RECIPES


I mean, it sounds ridiculous, but it was packed with the things we do to live this life that we love.

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This past weekend, we spent a ton of time outside planting, doing more yard work, all sorts of things like that. Eddie was getting frustrated and putting multiple chairs together and I was like, THIS IS OUR LIFE! It’s so wonderful and what else would we be doing if we weren’t doing there boring, daily life activities that we get to do? Watching TV or something?

Let’s just say that he didn’t appreciate my annoyingly positive outlook at the moment (says the person who WASN’T assembling furniture… ), but afterwards, he was like, YEAH, this is what we should be doing.

That’s sort of what I love about this upcoming long weekend.

Well, that and… the food. SHOCKING.

marinated mozzarella melon salad I howsweeteats.com

At the moment, I’m sliiiiightly grilled out. Ugh, I know. Not words you want to hear at the beginning of the season. But with the kitchen remodel, we grilled so, so, so much. Like constantly! I need to take some extra motivation from Eddie at the moment because he’s been grilling salmon, tuna and all sorts of fish for his lunches – and everything looks SO good.

I don’t even know who he is right now.

marinated mozzarella melon salad I howsweeteats.com

In the meantime, I’m going to share a simple but deeeeelicious “salad,” if you will. I mean, it’s a salad full of little balls. Watermelon, cucumber and mozzarella, all in a tangy, herby dressing for the best combo of savory and sweet. YES PLEASE.

marinated mozzarella melon salad I howsweeteats.com

I was tempted to throw these ingredients together because I find that the melon salads I end up eating always have too much sweet (like cantaloupe plus honeydew plus watermelon) or a lot of savory (like tons of prosciutto or cured meat). I wanted more of a balance and a heck of a lot of CREAMY in the form of cheese. Balls of cheese. Hello. Please never leave me.

Speaking of, we’ve gone through THREE large balls of burrata this week as I finish up the verrrry last photos for my book. Three! That’s a ton of burrata and I’m not mad about it.

marinated mozzarella melon salad I howsweeteats.com

So, I definitely think this big bowl should make an appearance in your weekend, whether it’s for your friends or your family or yourself. It can totally be a one person meal too, in the appropriate proportions.

Which basically means the entire bowl because IT’S SO GOOD.

marinated mozzarella melon salad I howsweeteats.com

Marinated Mozzarella Melon Salad

Ingredients:

  • 1 ( 8 ounce) container fresh mozzarella balls in water, drained
  • 3 tablespoons olive oil
  • 1 lemon, juiced
  • 1 lime, juiced
  • 2 tablespoons chopped fresh basil, plus extra for sprinkling
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups watermelon balls (about 1/2 large watermelon)
  • 1 1/2 cups cucumber balls (about 3 seedless cucumbers)

Directions:

Place the mozzarella ball in a bowl. In a smaller bowl, whisk together the olive oil, lemon and lime juice, basil, garlic, oregano, salt and pepper. Pour it over the mozzarella and stick it in the fridge while you use a melon baller to scoop out the watermelon and cucumber.

Place the watermelon and cucumber in a large bowl. Pour the mozzarella and all the dressing contents in the bowl with the melon and toss well. You can keep this is the fridge for about an hour before serving. Top with extra fresh basil and herbs before serving and toss well!

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P.S. I totally tricked Eddie because he thought this was honeydew. But it’s cucumber! And he loathes cucumber. This could be the best april fool’s joke.