Strawberry, Watermelon, Cucumber and Mozzarella Salad with Raspberry Vinaigrette

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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


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.