I love a good refreshing salad with lots of fun flavors and this one hits the mark! I think you’d going to love this Strawberry, Watermelon, Cucumber, and Mozzarella Salad with Raspberry Vinaigrette!
This salad has so many layers of flavor with the fruit, red onion, basil, crispy almonds and salami. I recommend serving it with grilled meats, sourdough or other cold salads for a refreshing summer meal.
Here are some other salad recipes that I think you’ll enjoy:Â
Honey Mustard Chicken Salad with Tomatoes and Avocado
Watermelon and Apple Salad
Broccoli Salad with Bacon and Raisins
Chicken Taco SaladÂ
Tomato, Blueberry and Burrata Salad
Strawberry, Watermelon, Cucumber and Mozzarella Salad with Raspberry Vinaigrette
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Category: salad
- Diet: Gluten Free
Ingredients
2 ounces salami, sliced into thin strips
1/4 cup red onion, sliced thin
1 pound strawberries, hulled and slices
8 ounces Bocconcini, or fresh mozzarella cut into bite-size pieces
1/2 English cucumber, peeled and cut into bite-size pieces
4 cups watermelon, cubed or scooped with a melon baller
1/4 cup toasted slivered almonds
1/4 cup fresh basil leaves, sliced into thin strips
For the Vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons raspberry preserves
1/4 tsp Celtic sea salt
Instructions
Heat a large skillet over medium heat for 1 minute. Place the salami in a single layer in the skillet and cook until crisp, turning the salami pieces with a pair of tongs as needed. Remove crisp salami from the skillet and place on a plate to cool.
Place the red onion on a bowl of ice water and let sit for 10 minutes. Drain.
Place the strawberries, cheese, cucumber, watermelon, almonds, basil, drained red onion and crispy salami in a large bowl.
Whisk together the olive oil, vinegar, jam and sea salt. Pour over the salad mixture and toss until coated. Serve.
Leave a Comment