Recipe: the perfect watermelon and mozzarella salad
By the Weesperstraat metro exit in Amsterdam is Bakhuys, and that’s where you go for the best ham and cheese croissants in the city. And if they happen to be sold out, you can get the croissant with almond paste. Or a brownie. You couldn’t make them this delicious yourself. But that watermelon and mozzarella salad displayed in their shop window? I can definitely make that at home. And believe me: so can you, and you’ll certainly be making it more often!
Cutting the watermelon is a meticulous job. I know you can simply eat the black seeds, but somewhere in the back of my mind I still have this idea that a watermelon plant will start growing in my stomach. In that same back of my mind, I also still believe that chocolate milk comes from brown cows and that eating spinach gives you muscles, so it’s not entirely based on facts. In short: I cut the watermelon into small pieces and pick out all those seeds, so I don’t have to stress about them anymore.
Lime is even better
I always made the dressing of honey and olive oil with fresh mint using lemon juice, until one time I ran out of lemons and had to use lime. It’s much better! And the lime zest goes over the watermelon. For this salad, it’s best to buy those small mozzarella balls, but make sure they’re made from real buffalo milk—the expensive and delicious kind of mozzarella. If they’re not available, just choose one large ball and accept that the whole thing won’t be quite as photogenic. Burrata? Quite a good idea, I’ll try that too sometime.
How to make watermelon and mozzarella salad
- Toss the watermelon, mozzarella balls (or pieces) and arugula together. Grate the lime zest over the top.
- Make the dressing by shaking the honey, olive oil, mint and lime juice together in a jam jar.
- Pour the dressing over the salad and toss everything together once more.
- Scatter the pine nuts and loose mint leaves over the top.
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