Summer Melon, Tomato, Mozzarella Salad with Verjus Vinaigrette

Yields: 2 servings

  • 1 large sliced heirloom tomato
  • 6 1-inch cubes Crenshaw melon (or melon of choice)
  • 6 ¼-inch thick slices buffalo mozzarella
  • 8 basil leaves
  • Salt and pepper to taste
  • ¼ cup croutons
  • ¼ cup whole grain mustard
  • 1 cup verjus (or vinegar of choice)
  • 2 cups extra virgin olive oil
  • 1 ½ tsp salt


  1. To make vinaigrette blend mustard, vinegar, and salt. In a gradual stream add olive oil to blender until it becomes a nice creamy vinaigrette.
  2. Season melon, tomatoes, and mozzarella with salt and pepper and arrange on plate. Dress heavily with vinaigrette and garnish with torn basil leaves and croutons.
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