mat osv.

Makes 2 appetizer-sized salads, or 1 light-meal-sized salad

8-10 (1/4" thick) slices from 1/4 of a small Charentais melon (or cantaloupe)

8-10 (1/4" thick) slices from 1/4 of a small Galia melon (or cantaloupe)

~3/4 cup thinly sliced cucumber (I used some lemon cucumber and Persain cucumber)

a large handful arugula greens, tough stems removed, washed and dried

a large handful purslane greens, tough stems removed, washed and dried

a small handful basil leaves, torn into large pieces

a small handful mint leaves, torn into large pieces

1 tablespoon good olive oil, plus extra for drizzling

2-3 teaspoons white wine vinegar

1/8 - 1/4 teaspoon flaky salt

1/8 teaspoon cracked black pepper

4-6 ounces fresh mozzarella, drained on paper towels, halved, and sliced 1/4" thick

 

 

In a large bowl, combine the melon and cucumber slices with the arugula, purslane, basil, and mint. Drizzle the olive oil and 2 teaspoons vinegar over the top, and sprinkle over the 1/8 teaspoon flaky salt and the cracked pepper. Use your hands to gently toss the components together. Taste, adding more vinegar, salt, or anything else you like until the flavors pop. 

 

 

For stacked salads, make a ring with 2 each of the melon slices. Top with cucumber slices, a quarter of the mozzarella, and a mound of greens. Repeat to make two layers of each ingredient. Repeat with salad number 2. Drizzle a little more olive oil, flaky salt, and cracked black pepper over the top. Serve right away, preferably with a glass of crisp white wine.