A fruit salad that tastes like summer!
Either as a light dessert, or as a snack to enjoy after a day in the sun, this salad is extremely quick to make – cheese and almonds make for an unusual, delicious twist.
Serves: 2 | Preparation time: 10 mins
- Almonds, peeled: 20 g
- Asiago Italian cheese: 20 g
- Blackberries: about 12
- Cucumbers: ½
- Cantaloupe melons: ½
- Mint, fresh: about 1 sprig
Lightly toast the peeled almonds in a pan.
Remove the melon seeds with a spoon, then peel the melon and dice the pulp into small cubes. Peel the cucumber to remove completely the dark green part of its flesh, then dice it as well. Cut the Asiago cheese in cubes or small rectangles.
Combine the almonds, the melon, the cucumber and the cheese together in a bowl, then add the blackberries and some mint leaves. The salad is ready to be served.
Tip: As a salad dressing, I recommend some balsamic vinegar – its sweet and sour taste pairs perfectly both with the fruit and with the cheese, or you can even add a few drops of orange juice. Yes, with Asiago cheese it works great.
Asiago cheese is made from unpasteurized cow’s milk, white/jellow colour based on the aging. For this recipe I recommend to choose the quality Mezzano, quite available in supermarkets. If you don’t find it, you can replace it with Scamorza or Provola cheese (not smoked). If you are looking for a Vegan alternative, you can add Blue English Style Vegan cheese by Sheese.