With one of the longest heatwaves on record currently happening in the UK, as well as a terrible drought (I never thought I’d be asking for rain in England), no-cook dishes full of hydrating produce are in order. And this fuss-free, heat-free salad ticked that box, and had us practically licking the plate.
Mild, not too sweet, and floral and cucumber in aroma and flavour, galia melon’s honeydew-meets-cantaloupe tang contrasts this salad’s peppery arugula, sharp lime, spicy Aleppo pepper, and refreshing mint. Mozzarella adds a creamy, cool anchor to bring it all together, but an aged hard cheese such as ricotta salata or parmesan, or melon-loving feta, would all work here. For a vegan option, toasted coconut chips or coconut bacon would be fabulous. You have options–after all, heatwave cooking should be adaptable and flexible!
Even if it’s not quite so hot where you are, this is a summer melon salad you’ll be assembling on repeat. The recipe is in the spirit of summer “cooking:” minimal, fresh, seasonal ingredients that are presented and seasoned simply.
Melon, Arugula, and Mint Salad with Mozzarella Recipe
A twist on the ubiquitous watermelon, mint, and feta salad, this vibrant green version made with honeydew or galia melon is summertime eating at its best. Simple, healthy, and hydrating, serve it as a main course, side, or part of larger BBQ spread.
Serves 1 as a main, 2 as a side
2 cups baby arugula
1/2 ripe galia or honeydew melon, fridge-cold, peeled, seeds, and cut into slices
1 ball fresh mozzarella, fridge-cold
2 Tbsp mint leaves, sliced or torn
extra-virgin olive oil
ground black pepper
- On a large platter, arrange arugula and melon, and then nestle the mozzarella ball in the centre (or tear it up and scatter overtop). Sprinkle over mint. Squeeze lime overtop, followed by a drizzle of olive oil, and sprinkle of salt, black pepper, and Aleppo pepper, all to taste. Slice into mozzarella and serve.