Melon with Buffalo Mozzarella and Olive Oil

2010 Sep/Oct


  • 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.