The cool and refreshing summer salad is not only delicious; but also easy to make. I made it with some pan seared bronzini and basmati rice but it would stand well equally with chicken or beef and I think it would especially compliment pork. It’s also a great way to use up leftover Cava.

Blueberry, Watermelon, Cucumber, Mint and Fresh Mozzarella Salad with Cava Vinaigrette

This salad is summer in a bowl

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Prep Time: 15

Chill Time: 1

Total Time: 1 15

Course: Salad

Cuisine: American

Keyword: blueberry, cava, cucumbers, salad, summer salad

Servings:

Calories: 152kcal

Equipment

large bowl
Cutting board
Knife
small bowl
whisk

Ingredients

1 cup fresh blueberries rinsed and dried
1 cup cubed watermelon
2 small cucumbers peeled, seeds removed and cubed
1 cup fresh mozzarella cubed
3 tbsp fresh mint finely minced

Dressing

2 tbsp Freixenet Brut Cava
1 tbsp Dijon mustard
1 tbsp white wine vinegar
salt to taste
black pepper to taste
1/3 cup extra virgin olive oil

US Customary - Metric

Instructions

Peel, seed and cube cucumbers
Cube watermelon
Wash and dry blueberries
Cube mozzarella
Wash, dry and finely mince fresh mint
Combine in a large bowl
Add vinaigrette and let chill for 1 hour

Dressing

Add 2 tablespoons of Cava, 1 tablespoon of Dijon mustard, 1 tablespoon of white wine vinegar to a bowl and mix
Whisk in 1/3 cup of olive oil
Add salt and pepper if desired