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Tomato, Melon, and Mozzarella Salad

Tomato, Melon, and Mozzarella Salad

Charlie Redd
Get the freshest mozzarella you can find for this salad—or better yet, suggests Chef Charlie Redd, make your own.
Servings 6


  • 1 pound fresh mozzarella sliced
  • 4 to 5 medium heirloom tomatoes cored and sliced
  • ½ medium cantaloupe or honeydew melon seeds and skin removed, thinly sliced
  • Sea salt to taste
  • Freshly ground pink pepper to taste
  • Almond oil to taste
  • ½ cup mixed soft herbs such as basil, tarragon, chives, chervil, mint, or lemon balm, leaves torn


  • On a large platter, arrange mozzarella, tomatoes, and melon in overlapping slices. Sprinkle with salt and pepper, drizzle with almond oil, garnish with herbs, and serve.

Photographed by Brian Samuels

Charlie Redd

Chef Charlie Redd runs the show at Redd's on Rozzie, a family-focused restaurant in Boston's Roslindale neighborhood.