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Tomato, Melon, and Mozzarella Salad

Tomato, Melon, and Mozzarella Salad
Serves 6
Get the freshest mozzarella you can find for this salad—or better yet, suggests Chef Charlie Redd, make your own.
  1. 1 pound fresh mozzarella, sliced
  2. 4 to 5 medium heirloom tomatoes, cored and sliced
  3. ½ medium cantaloupe or honeydew melon, seeds and skin removed, thinly sliced
  4. Sea salt, to taste
  5. Freshly ground pink pepper, to taste
  6. Almond oil, to taste
  7. ½ cup mixed soft herbs (such as basil, tarragon, chives, chervil, mint, or lemon balm), leaves torn
  1. 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.
culture: the word on cheese https://culturecheesemag.com/

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.

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