Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 cucumber (s), 250 g
- 570 g Galia melon
- 1 mozzarella
- 0.5 ½ lemon (s), including the juice
- 3 tablespoon olive oil
- 2 tablespoon balsamic vinegar (honey balsamic vinegar)
- salt
- Green pepper from the mill
- 1 pinch (s) sugar
- 3 g basil leaves
Print Recipe
Pin Recipe Instructions
- Peel and core the cucumber and dice it in a bowl.
- Scrape the stones out of the melon, cut off the skin, dice the pulp in the bowl and put it in the fridge.
- Mix the lemon juice, oil, balsamic vinegar, salt, pepper and sugar well in a bowl. Dice in the mozzarella, season again with pepper, stir and let steep in the refrigerator for 15 minutes.
- Then pour the mozzarella with the vinaigrette over the cucumber and melon pieces, mix well and season to taste. Cut the basil leaves into fine strips and fold into the salad.
- Fill the salad into portion bowls, garnish and serve.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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