This recipe comes to us from Brian Knox at Bread & Butter in Amherst.
Contrary to what one might think, salting the watermelon actually accentuates it's sweetness. Adding freshly ground black pepper to the mozzarella not only adds a striking visual appeal, but also adds wonderful contrast in taste. –– Brian Knox
8 ounces fresh mozzarella
1 seedlees european cucumber
8 fresh mint leaves, roughly chopped
Fleur de Sel
Freshly ground black pepper
High Quality Extra Virgin Olive Oil
Slice both watermelon and mozzarella into matching sized shapes of your choosing. I often choose 3" by 3" squares, 1/4" thick.
Using a mandoline, slice cucumber into long, thin horizontal ribbons.
Before assembling, lightly salt the watermelon slices with the fleur de sel, and sprinkle the fresh mozzarella with black pepper.
Arrange the watermelon and mozzarella in alternating slices.
Place cucumber ribbons around watermelon and mozzarella.
Squeeze juice of one lime over each plate, garnish with chopped mint.
Lightly drizzle olive oil over each plate.
Serve additional lime wedges on side.