City Palate

THE TRAVEL ISSUE -March April 2018

Melon with Buffalo Mozzarella and Olive Oil
Sept/Oct 2010

1 ripe cantaloupe, cut into slices

1/2 small watermelon, cut into large chunks

3 balls buffalo mozzarella, broken roughly into 6 pieces

drizzle of extra virgin olive oil

Maldon salt

On each of 6 salad plates, arrange the cantaloupe and watermelon, then place the mozzarella pieces to the side. Drizzle everything liberally with olive oil, sprinkle with salt. Serves 6.