Sip something fun this summer and relax with Portugal’s Casal Garcia wines. Fun enough for a gathering and versatile enough to pair with easy patio meals.
Ball a juicy melon, add herbs, mozzarella and head outside to devour the fruit salad with a glass of cool white wine in hand.
Do you have a favorite kitchen utensil? My gut reaction is to choose the serrated knife. It cuts tomatoes, which is essential. Next would be my wooden cutting board, lemon juice which is not a utensil but still makes the list, and melon ballers. Just LOOK at those melon balls! There’s something about eating round melon that’s much, much better than eating square melon. Like drinking out of a glass cup or eating in a trendy restaurant. It shouldn’t affect the taste, but it does. 
Now that it’s summer, my diet consists of almost nothing but fruit and wine. I’ve given up trying to figure out how many pounds of cherries I’m eating a week. It’s more than three, probably six, and I’m not exaggerating. And the wine! Over the winter I got used to drinking reds, but now that the weather’s warmed up we’re back to whites.
?Here we’re drinking my absolute favorite Casal Garcia Vinho Verde. It’s fresh, crisp, tasty. You know, the good stuff. We grabbed a bottle and this melon salad and brought everything out on the back porch to enjoy the clear skies and watch the dogs wrestle. The melon salad is too easy – simply mix a few simple ingredients like basil and mozzarella together and chill until you’re ready to serve. It pairs perfectly with the wine and summer nights!
Celebrate summer with a refreshing poke bowl video recipe that pairs perfectly with Casal Garcia’s crisp wines.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This refreshing melon and mozzarella salad combines juicy melon balls, creamy mozzarella, and fresh herbs, making it the perfect summer side dish to enjoy with a crisp white wine.
Ingredients
- 1 cantaloupe, balled or cubed
- 1 honeydew melon, balled or cubed
- 6 ounces blackberries
- 8 ounces mozzarella balls
- 4 green onions, sliced
- 1/4 cup olive oil
- 1/2 tablespoon lemon juice
- 1/2 tablespoon white balsamic vinegar
- Salt, to taste
- Fresh basil leaves, for garnish
Instructions
- Using a melon baller, scoop out the flesh of the cantaloupe and honeydew melon into balls. Alternatively, cut into cubes if preferred.
- In a small mixing bowl, whisk together the olive oil, lemon juice, white balsamic vinegar, and a pinch of salt until well combined.
- In a large mixing bowl, combine the melon balls, blackberries, mozzarella balls, and sliced green onions.
- Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Chill the salad in the refrigerator until ready to serve.
- Before serving, garnish with fresh basil leaves for added flavor and aroma.
Notes
Use a melon baller for a visually appealing presentation. This salad pairs perfectly with a crisp white wine like Vinho Verde. Chill the salad before serving for the best flavor. You can substitute other fresh herbs like mint if basil is not available. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 18
- Sodium: 150
- Fat: 12
- Carbohydrates: 22
- Fiber: 3
- Protein: 8
- Cholesterol: 20
Frequently Asked Questions
What type of melon works best for this salad?
A juicy cantaloupe or honeydew melon is ideal for this salad, as they provide sweetness and a refreshing flavor.
How do I properly cut the mozzarella for this recipe?
You can tear the mozzarella into bite-sized pieces by hand to create a rustic look, or use a serrated knife for cleaner cuts.
What herbs work well in this melon and mozzarella salad?
Fresh basil is recommended for this recipe, as its aromatic flavor complements the sweetness of the melon and the creaminess of the mozzarella.
