20 minutes
A refreshing and zesty salad that combines the sweetness of melon with the acidity of heirloom tomatoes, the creaminess of buffalo mozzarella, and a spicy dressing.
tablespoons
Minced Red Onion, minced
cups
teaspoons
to taste
to taste
Cantaloupe, seeded and cut into bite-sized pieces
0 lb
Mixed Heirloom Tomatoes, cut into wedges
0 lb
Buffalo Mozzarella Cheese, torn into bite-sized chunks
0 oz
Pita Chips
cups
cups
Snipped Fresh Dill, snipped
cups
1. Prepare the Dressing
In a large serving bowl, whisk together the extra-virgin olive oil, rice vinegar, minced red onion, and Tabasco sauce. Whisk until the mixture emulsifies and thickens slightly.
2. Add Cantaloupe
Slice the cantaloupe in half, remove the seeds with a spoon, and cut away the rind. Slice the flesh into bite-sized pieces and add it to the bowl with the dressing.
3. Add Tomatoes and Mozzarella
Cut the heirloom tomatoes into wedges and tear the buffalo mozzarella cheese into bite-sized chunks. Add both to the bowl and gently toss with the dressing to coat evenly.
4. Finish the Salad
Fold in the pita chips, fresh basil leaves, and snipped dill. Season with kosher salt and freshly ground black pepper to taste, and serve immediately.
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