Enjoy this Cucumber Melon Mozzarella Summer Salad with Honey-Lemon Dressing – a refreshing and light summer recipe combining crisp cucumber, sweet melon, creamy mozzarella, and a homemade honey-lemon dressing. Perfect for hot days, this summer salad is easy, healthy, and bursting with fresh seasonal flavors.
Refreshing and Quick Melon Mozzarella Summer Salad (Video)
Course: Salads, RecipesCuisine: MediterraneanDifficulty: Easy2
servings12
minutes210
kcalSummer is the season of light and refreshing meals, and this Cucumber Melon Mozzarella Summer Salad is the perfect choice for warm days. The crisp freshness of cucumber blends beautifully with the juicy sweetness of melon, while the creamy baby mozzarella balances the flavors. Topped with a quick honey-lemon-olive oil dressing, this salad is elegant enough for a dinner table yet simple enough for an everyday lunch. It’s a Mediterranean-inspired dish that highlights fresh produce and requires minimal preparation.
Kitchen Tools Used
Large salad bowl
Medium serving plate
Small bowl for dressing
Sharp knife
Melon baller
Salad tongs or clean hands
Ingredients
1 small green lettuce (washed and torn into large pieces)
1 cucumber (sliced into thin rounds)
Pinch of salt
250 g baby mozzarella balls
1 medium Honeydew melon
1 tbsp honey
1 tbsp lemon juice
1 tbsp extra virgin olive oil
Freshly ground black pepper (to taste)
Directions
- Preparation
Wash the lettuce thoroughly and pat it dry. Tear the leaves into large rustic pieces and place them in a salad bowl. Slice the cucumber into thin rounds and add them to the lettuce. Sprinkle lightly with salt, then mix gently using your hands to keep the vegetables crisp and airy. - Cooking (No actual cooking – assembling flavors)
Transfer part of the mixed greens onto a medium serving plate. Arrange them as a bed for the mozzarella and melon. Place 10 baby mozzarella balls evenly across the top. Cut the melon in half, remove the seeds, and use a melon baller to scoop out round pieces. Arrange about 8 melon balls alongside the mozzarella. The balance of melon and mozzarella can be adjusted to taste.
- Finishing Touches
Prepare the dressing by whisking together honey and lemon juice in a small bowl until the honey dissolves completely. Slowly add the olive oil while stirring until the dressing is smooth. Using a spoon, drizzle the dressing over the plated salad. Sprinkle freshly ground black pepper to enhance the flavors. - Serving
Serve the salad immediately while the vegetables are crisp and the melon is chilled. This recipe makes two refreshing servings. It pairs well with grilled chicken, seafood, or can be enjoyed as a light standalone dish on a hot summer day. For added elegance, serve on chilled plates.
Recipe Video
Notes
- Do:
✅ Use fresh, seasonal produce for the best flavor.
✅ Adjust the melon-to-mozzarella ratio based on taste preference.
✅ Serve immediately for peak freshness.
Don’t:
❌ Don’t skip seasoning – even a small pinch of salt makes a difference.
❌ Don’t store leftovers with dressing already mixed in; it will wilt.
❌ Don’t use overly ripe melon – it will become mushy. - FAQ
1. Can I use cantaloupe or watermelon instead of green melon?
Yes! Both work beautifully. Just ensure the melon is not too mushy.
2. What type of mozzarella is best for this salad?
Baby mozzarella (bocconcini) works best, but you can also tear larger mozzarella balls into chunks.
3. Can I make the dressing in advance?
Yes, the honey-lemon-olive oil dressing can be made a day ahead and kept in the fridge. Shake well before using.
4. Is this salad vegetarian?
Yes, it’s completely vegetarian and also gluten-free.
5. What can I serve this salad with?
It pairs wonderfully with grilled fish, chicken, or as a starter before pasta.
