Strawberry, Watermelon, Cucumber and Mozzarella Salad with Raspberry Vinaigrette
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 2-4
- Category: Salad, Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
- 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
- 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.