Let’s add some melon to our salad and call it the start of summer.
I’m a sucker for a good alliteration.
Memorial Day weekend has always been one of my favorite times of the year. It’s a long weekend and the unofficial start of summer, and we finish it with a small local parade that honors those who served. It’s a simple tradition that feels meaningful.
A few years ago Eddie and I had such a wonderful long weekend that I’ve held it up ever since. We didn’t do anything extravagant — just yard work, landscaping, great dinners, a few gatherings, ice cream, and the parade — but the whole weekend felt full of everyday moments that mattered. We did life, and it was perfect.
This past weekend we spent a lot of time outside planting and working in the yard. Eddie was assembling several chairs and getting a little frustrated, and I kept saying, “This is our life!” It felt so good to be doing all the ordinary tasks we get to do together. He wasn’t thrilled with my cheerful commentary while he was building furniture, but later he agreed it was exactly how we wanted to spend our time.
That relaxed, everyday feeling is what I love about the long weekend ahead.
And of course, the food. Shocking, I know.
I’m a bit grilled-out at the moment — thanks to a kitchen remodel that had us grilling nonstop. Eddie’s been grilling salmon and tuna for lunches, and everything looks so good I barely recognize him as the same guy.
Meanwhile, here’s a simple and delicious salad idea: watermelon, cucumber and fresh mozzarella balls tossed in a bright, herby dressing. It’s a lovely balance of savory and sweet.
I wanted a melon salad that wasn’t overly sweet or dominated by cured meats. I aimed for balance and a lot of creaminess from the cheese — little balls of mozzarella are perfect for that. We even went through three large balls of burrata this week while finishing photos for my book, so I’m not mad about the extra cheese.
This big bowl is ideal for sharing with friends or family, and it also works as a satisfying one-person meal if you’re into finishing the whole thing by yourself. Trust me, you’ll want to.
Watch the video for this marinated mozzarella melon salad
Marinated Mozzarella Melon Salad
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Ingredients
- 1 8 ounce container fresh mozzarella balls, drained
- 3 tablespoons olive oil
- 1 lemon, juiced
- 1 lime, juiced
- 2 tablespoons chopped fresh basil, plus extra for sprinkling
- 2 garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 cups watermelon balls (about 1/2 large watermelon)
- 1 1/2 cups cucumber balls (about 3 seedless cucumbers)
Instructions
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Place the mozzarella in a bowl. In a smaller bowl, whisk together the olive oil, lemon and lime juice, basil, garlic, oregano, salt and pepper. Pour the dressing over the mozzarella and refrigerate while you use a melon baller to scoop the watermelon and cucumber.
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Combine the watermelon and cucumber in a large bowl. Add the mozzarella and all of the dressing, then toss gently to combine. Chill for up to an hour before serving. Sprinkle with extra fresh basil and toss again just before serving.
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I appreciate you so much!
P.S. I totally tricked Eddie — he thought the pale balls were honeydew, but they were cucumber. He hates cucumber, so this was basically the best April Fool’s joke.