Name: Summer Fruit and Mozzarella Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: American

From the Cook

1/3

Warning0 allergens identified

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Place the first 6 ingredients in a large bowl and gently toss to combine.

Drizzle with olive oil and sprinkle with salt to taste.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Chill Your Ingredients Before Assembly 🧊
Refrigerate the mozzarella balls, fruit, and serving bowl for at least 30 minutes before assembling to keep the salad crisp and prevent the cheese from becoming too soft in the summer heat.
Dress Right Before Serving ⏰
Add the olive oil and salt dressing only 5-10 minutes before serving to prevent the delicate fruits and herbs from becoming wilted and soggy.
Create Herb Ribbons with Chiffonade 🌿
Stack basil and mint leaves, roll them tightly, then slice thinly across the roll to create elegant ribbons that distribute flavor evenly throughout the salad without bruising the leaves.
Balance Sweet and Savory Elements 🎯
Cut watermelon and stone fruits into uniform-sized pieces and distribute them evenly with the tomatoes and cheese to ensure every bite has a perfect balance of sweet fruit, savory tomato, and creamy mozzarella.
Use High-Quality Extra Virgin Olive Oil 🫒
Finish with premium extra virgin olive oil rather than cooking oil—its fruity, complex notes complement the fresh herbs and delicate flavors that define this salad.