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

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
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Salad
Cuisine: American
Servings: 8
Calories: 152kcal

Equipment

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

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

Nutrition

Calories: 152kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 112mg | Potassium: 166mg | Fiber: 1g | Sugar: 4g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 1mg
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