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The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
This summertime salad is nothing short of a work of art!
Inspired by the beauty of a mosaic, fresh watermelon, cantaloupe, tomatoes, cucumbers, avocado and mozzarella are sliced into cubes and placed in an alternating pattern on a serving plate to create a vibrant and eye-catching spin on a fruit salad that is guaranteed to take your breath away.
When it comes to shopping for fresh produce, Heinen’s is the only place I trust. After years of buying my favorite fruits and veggies from their robust selection, I know that I am guaranteed to find the freshest, longest lasting options because their experts work hand-in-hand with partnered farmers to grow food according to Heinen’s quality standards. They even have a full-time inspector who analyzes every produce delivery for quality before it ever makes it to the Produce Department. Even better, with the weather warming up, Heinen’s selection of locally grown produce will continue to expand. In fact, by the peak summer months, well over half of the produce in their stores will be grown locally. Consider that your sign to make this salad all summer long!
Finished with high quality olive oil, balsamic vinegar and fresh herbs, channel your inner artist and make the most of the season’s best produce!
- Prep time:
- 10min
- Total time:
- 10min
- Servings:
- 4
Ingredients
- ¼ watermelon, cut into ¾-inch cubes
- ¼ cantaloupe, cut into ¾-inch cubes
- 1 heirloom tomato, cut into ¾-inch cubes
- 1 seedless English cucumber, cut into ¾-inch cubes
- 1 avocado, cut into ¾-inch cubes
- 6 oz. mozzarella balls, drained and patted dry
- 2 Tbsp. Heinen’s balsamic vinegar, plus more if desired
- 2 Tbsp. Heinen’s extra virgin olive oil, plus more if desired
- 8 fresh mint leaves
- 3 fresh basil leaves, julienned
- Zest of ½ lemon
- A pinch of sea salt
- A dash of freshly cracked black pepper
Instructions
- On a serving plate, arrange the cubed watermelon, cantaloupe, tomato, cucumber, avocado and mozzarella in an a single-layered alternating pattern to create a mosaic.
- Drizzle the salad with the balsamic vinegar and olive oil.
- Sprinkle with salt and pepper and finish with the fresh mint, basil and lemon zest.
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