Melone Salad w/ Hazelnuts, Basil & Torn Mozzarella

 
 

Part riff on the classic melone e prosciutto appetizer and part interpretation of the now ubiquitous-in-California watermelon and feta salad — this herby, nutty melon salad has become a weekend back-pocket crowdpleaser for sunny patio lunches and afternoon BBQs.

Ingredients

Honeydew or Cantaloup Melon (or any relation of) - 1 Melon, Seeded, peeled and sliced into thin, few-inch pieces

Basil - 5-7 leaves plucked, larger leaves torn into roughly 1 inch pieces

Chives - roughly chopped

Hazelnuts, 2/3 cup lightly toasted and roughly chopped

Fresh Mozzarella, 1 ball, hand-torn into strips

Fruity Olio, 3-4 good glugs until every bite of the salad is coated and dripping. (Melon and cheese can handle a heavy pour of olive oil, don’t be shy!)

lime, 1, halved and juiced

Aleppo Chile Pepper - 2-3 4-finger pinches, depending on how much heat you want to add. (Our favorite is from Oaktown Spice Shop)

Salt, to taste

Steps

  1. Lightly toast raw hazelnuts until fragrant, chop roughly. (I do this over med-low heat on the stove for a couple minutes)

  2. Arrange sliced melon, torn mozzaralla, and hazelnuts in a show serving bowl or platter

  3. Drizzle 3-4 good glugs of Fruity olive oil over fruit and cheese, and use your hands to toss until each piece of melon and cheese is coated with olio.

  4. Top salad with fresh squeezed lime juice (I just squeeze the lime halves directly over salad)

  5. Finish salad with a heavy sprinkling of torn green herbs, Aleppo chile pepper, and salt