Melon, Mozzarella & Mint Caprese Salad

4
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"The recipe comes from a winery in San Jose, CA. Weights of fruit are provided because they're required by the site, but are in no way accurate. Just buy from the description."

Original recipe yields 4 servings
OK
  • FOR DRESSING
  • FOR SALAD

Nutritional

  • Serving Size: 1 (433.4 g)
  • Calories 323.4
  • Total Fat - 14.9 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 31.8 mg
  • Sodium - 483.2 mg
  • Total Carbohydrate - 31.8 g
  • Dietary Fiber - 3.1 g
  • Sugars - 15.1 g
  • Protein - 18.5 g
  • Calcium - 552.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 61 mg
  • Thiamin - 0.4 mg

Step 1

Make the dressing by whisking together all the ingredients. Season with salt and pepper to taste. Set aside.

Step 2

Using a melon baller, scoop the flesh from the two melons into a large bowl. Slice the radishes into thin rounds and add to the bowl. Tear the mint leaves from the stems and add to the bowl. Add the mozzarella and blackberries to the bowl. Toss.

Step 3

Arrange the salad on a serving plate. Drizzle with olive oil and sprinkle with coarse kosher salt. Serve the dressing on the side.

Tips & Variations


No special items needed.

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