Melon & Mozzarella Salad
This rainbow of summer fruits makes an elegant presentation when served in a unique bowl, and a refreshing side for a luncheon, brunch, or even dinner. And, best of all it can be made ahead of time! Enjoy…
If you are like me, I enjoy making and serving salads not only in the summer, but throughout the year. Here is another of my favorite salads and I hope you enjoy reading about it and eating it if you choose to indulge!
3 Cups Fresh Peaches, peeled and coarsely chopped (approximately 1 1/2 lbs.)
1 8oz. Fresh Small Mozzarella Cheese Balls, sliced in half
3 Tablespoons Fresh Basil, chopped
3/4 Cup Lemon Poppy Seed Dressing *See recipe below
4 Cups Fresh Watermelon, seeded and cut into cubes
4 Cups Honeydew Melon, cut into cubes
3 Cups Fresh Strawberries, sliced
2 Cups Seedless Green Grapes, cut in half
Fresh Raspberries and Fresh Mint Leaves for garnish
Toss together peaches, mozzarella and basil with 1/4 cup of the Lemon Poppy Seed dressing. Layer the water melon, peach mixture, honeydew, strawberries and grapes in a large glass trifle bowl. Serve immediately or cover and chill up to 8 hours ahead of time. Pour remainder of dressing over fruit prior to serving. Garnish with raspberries and mint leaves.
Lemon Poppy Seed Dressing
1/2 Cup Sugar
1/2 Cup Fresh Lemon Juice
2 Teaspoons Red Onion, finely chopped
1 Teaspoon Dijon Mustard 1/2 teaspoon salt
2/3 Cup Olive Oil
1 Tablespoon Poppy Seeds
In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix thoroughly. Serve with your favorite summer entree.