Melon with Buffalo Mozzarella and Olive Oil
- 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.