Ingredients
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The Fruit: 4 cups watermelon (1″ cubes), 2 cups blueberries, 1 cup raspberries, 1 cup blackberries.
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The Savory: 8 oz mozzarella (½” cubes), 6–8 large basil leaves (thinly sliced).
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The Vinaigrette: ¼ cup extra virgin olive oil, 2 tbsp lemon juice, 2 tbsp champagne vinegar, ¼ tsp salt, black pepper (to taste).
Instructions
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Dressing: In a small bowl, whisk together the olive oil, lemon juice, champagne vinegar, salt, and pepper until emulsified.
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Combine: In a large serving bowl, add the cubed watermelon, blueberries, raspberries, blackberries, mozzarella, and sliced basil.
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Dress: Pour the vinaigrette over the salad and toss gently to ensure the fruit and cheese are evenly coated without breaking the delicate raspberries.
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Serve: This can be served immediately for the crispest texture, or refrigerated for up to 1 hour to let the flavors meld. Garnish with a few extra fresh basil leaves right before serving.
Notes
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Vinegar Substitution: If you don’t have champagne vinegar, white balsamic or white wine vinegar are excellent alternatives that maintain the light color and bright acidity.
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Texture Tip: To keep the salad from getting too watery, wait to add the dressing until just before you are ready to eat.
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Basil Tip: Use a “chiffonade” cut for the basil (stack the leaves, roll them like a cigar, and slice thin ribbons) for the most beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian