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Checkerboard Salad

This popular photo-worthy salad typically consists of cubed feta and melon. But using a melon baller and mozzarella balls creates the same visual effect in far less time. If you like, use a whole cantaloupe or honeydew melon rather than a half of each.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 505
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1/2 cantaloupe, seeded
  • 1/2 honeydew melon, seeded
  • 1 7- to 8-oz. container bite-size fresh mozzarella balls (ciliegine, drained
  • 1 tablespoon honey
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • Flaky salt and/or freshly cracked pink peppercorns, for garnish

Method
 

  1. Scoop balls from cantaloupe and honeydew using a large (1-teaspoon) melon baller. Make about 22 balls from each melon half (or about as many as mozzarella balls you have).
  2. Arrange melon balls and mozzarella balls on a serving platter in an alternating checkerboard pattern. Whisk honey, olive oil, and lime juice in a small bowl until combined. Drizzle over melon and mozzarella balls. Sprinkle with lime zest. Garnish with flaky salt and/or pepper.

Nutrition

Calories: 505kcalCarbohydrates: 122gProtein: 8gFat: 4gSaturated Fat: 1gCholesterol: 1mgSodium: 318mgFiber: 11gSugar: 110g

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