Sweet, juicy melon meets creamy fresh mozzarella in this simple summer salad that’s as beautiful as it is delicious. Watermelon and cantaloupe are simply scooped into little spheres, paired with both pearl mozzarella and ciliegine mozzarella, then tossed with fresh basil and a light honey lime dressing.
Whether you’re hosting a backyard barbecue, heading to a picnic, or looking for an easy side dish for dinner, this salad comes together in minutes and always looks impressive.
Why You’ll Love This Recipe
- Ready in about 15 minutes
- Fresh, light, and perfect for summer
- Beautiful enough for entertaining
- Easy to make ahead
- Naturally gluten-free
- A refreshing alternative to traditional pasta or potato salads
Ingredients
For the Salad
- 3 cups watermelon balls
- 3 cups cantaloupe balls
- 8 ounces pearl mozzarella
- 8 ounces ciliegine mozzarella (halve if desired)
- ¼ cup fresh basil leaves, torn
Honey Lime Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- ¼ teaspoon flaky sea salt
- Freshly cracked black pepper
Optional Garnishes
- Lime zest
- Extra basil leaves
- Flaky sea salt
- Fresh cracked pepper
How to Make Honey Lime Melon & Mozzarella Salad
Step 1
Using a melon baller, scoop the watermelon and cantaloupe into bite-sized balls.
Step 2
In a small bowl or jar, whisk together the olive oil, lime juice, honey, flaky sea salt, and black pepper until well combined.
Step 3
Add the melon, pearl mozzarella, ciliegine mozzarella, and basil to a large serving bowl or platter.
Step 4
Drizzle the dressing over the salad just before serving. Gently toss until everything is lightly coated.
Step 5
Finish with extra torn basil, a sprinkle of flaky sea salt, freshly cracked pepper, and a little lime zest for the freshest flavor.
Tips for the Best Melon Salad
- Chill the melon before scooping for the sweetest, crispest texture.
- Pat the mozzarella dry so it doesn’t water down the dressing.
- Tear the basil instead of chopping it to prevent bruising.
- Dress the salad just before serving to keep everything fresh and vibrant.
Make It Ahead
You can scoop the melon and store it in an airtight container up to one day ahead. Keep the mozzarella separate and wait to add the basil and dressing until just before serving.
What to Serve With It
This salad pairs perfectly with:
- Grilled chicken
- Grilled shrimp
- Prosciutto
- Steak
- Burgers
- Crusty bread
- Charcuterie boards
It’s also a beautiful addition to bridal showers, baby showers, brunches, and summer holiday gatherings.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Prep the melon and mozzarella ahead of time, but wait to add the dressing and basil until serving.
Can I use only one type of mozzarella?
Absolutely. Either pearl mozzarella or ciliegine works well on its own, but using both adds great visual interest and texture.
Can I substitute another melon?
Yes! Honeydew would also be delicious and adds another beautiful pop of color.
Storage
Store leftovers in an airtight container in the refrigerator for up to two days. The salad is best enjoyed fresh, as the melon will continue releasing juices over time.
This Honey Lime Melon & Mozzarella Salad is one of those recipes that feels effortlessly elegant. It’s colorful, refreshing, and comes together with just a handful of fresh ingredients. Whether you’re serving it alongside grilled favorites or bringing it to your next summer gathering, it’s guaranteed to disappear quickly.
Charcuterie & Things
Kim Charon
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