Tuscan Mozzarella & Melon Salad
Jason & Kelli were looking for a new take on Grande Fior·di·Latte as they use this cheese every day on their pizzas. In the summer, they love to create and feature new recipes that bring a little twist. This recipe features ingredients that nicely complement Grande Fior·di·Latte and provides a crisp, refreshing taste that makes it a summertime favorite. **recipe created by Jason & Kelli Kolich from 1889 Pizza Napoletana in Kansas City, KS – 2021 Fior·di·Latte Recipe Contest Finalist
Course: Salads
Products used: Fior·di·Latte
Tuscan Mozzarella & Melon Salad
Ingredients
- 8 oz. Grande Ovoline Fresh Mozzarella, torn (2 balls)
- 1⁄2 lb. Watermelon, cut into 1/2 inch cubes
- 2 cups Arugula
- 1 Cucumber, diced into 1/4 inch cubes
- 1 cup Blueberries, fresh
- 1⁄2 cup Almonds, slivered
- 1⁄4 cup Fresh mint, torn
- 1 cup Quinoa, cooked
- Salt and black pepper, to taste
Directions
- Combine quinoa, cubed watermelon, arugula, blueberries, fresh mint, torn Grande Ovoline Fresh Mozzarella and slivered almonds into a large bowl.
- Add 2 oz. white balsamic vinaigrette and toss to blend; add salt and pepper to taste.
- Transfer to salad plate and serve.
White Balsamic Vinaigrette
Ingredients
- 1⁄2 cup Extra virgin olive oil
- 1⁄4 cup White balsamic vinegar
- 2 tsp. Lemon juice
- Honey, to taste
- Salt and black pepper, to taste
Directions
- Whisk extra virgin olive oil, white balsamic vinegar and lemon juice in a small bowl until blended.
- Add honey, salt and pepper to taste.
