- Prep time
- 20 minutes PT20M
- Cook time
- n/a PT0
- 4 servings
Enjoy the bounty of summer with this fresh seasonal salad of watermelon, arugula and mint, studded with creamy bites of mozzarella and salty speck ham.
- 1 small watermelon
- 2 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
- 24 Galbani fresh mozzarella perlini
- 3–4 mint leaves, chiffonade
- ½ cup baby arugula
- 4 ounces speck ham
Peel the watermelon and slice into ¼-inch rounds. Using 1-inch, 2-inch and 3-inch cutters, cut the melon into disks (approximately 12 of each size).
Starting with the largest disks, place melon evenly on a serving platter. Fill in spaces with the 2-inch disks and then finally with the 1-inch disks. Drizzle with olive oil and season with salt and pepper.
Place the mozzarella evenly over the melon, followed by the mint, arugula and ham. Drizzle with more olive oil and fresh cracked pepper.