white platter filled with summer fruit & monzzerella salad


We’re in the thick of summer and all that the season offers.  If you haven’t already, it’s time hit your local farmers market and capitalize on the incredible produce.  We’re thinking grilled pineapple and chicken kabobs, gorgeous summer salads, fresh berries and peaches with yogurt for breakfast, Mexican grilled corn, tomato and roasted garlic tarts, and of course, all the fruit pies you can stand.  On point, is this gorgeous summer fruit and mozzarella salad from Catherine McCord of the incredibly popular blog Weelicious.  We recently spoke with her on our podcast (listen here) and were amazed by her wealth of experience and practical tips not to mention her passion and commitment to healthily feeding the whole family.  We enjoyed hearing about her early modeling career, the motivation for both her cookbooks (One Family One Meal & Lunches) and the reasons behind her decision to attend culinary school.  Listen in to hear her story.



This salad is absolute perfection for a summer BBQ or get-together with friends and family.  It is a crowdpleaser for all ages and super easy to assemble (no cooking required).  Catherine is passionate about getting kids involved in the kitchen and this is the perfect recipe for that.  Have them pull up a chair  and let them melon ball the watermelon and tear the herbs.  They will be encouraged to taste the ingredients and excited by the independence of preparing food.

Stone fruits are characterized by flesh enclosed around a pit and include peaches, pluots, nectarines, plums, mangos, cherries, apricots etc.  They peek in their ripeness during the hottest months of July and August and are just about the juiciest and yummiest thing ever!  Paired with creamy mozzarella and the brightness of fresh herbs, this salad is simply delightful.


Summer Fruit and Mozzarella Salad
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Yield: 6

Summer Fruit and Mozzarella Salad


  1. 3 stone fruit, cut into wedges (apricots, peaches, plums, nectarines...)
  2. 1 Cup small mozzarella balls, bocconcini
  3. 1 Cup cherry tomatoes, halved
  4. 1/2 small watermelon, scooped with a melon baller
  5. 8 fresh basil leaves, chiffonade
  6. 8 fresh mint leaves, chiffonade
  7. olive oil
  8. kosher salt


  • In a large bowl, gently combine the first 6 ingredients.
  • Drizzle with olive oil and sprinkle with salt to taste


For more summer goodness, check out these recipes below:


Perfect Fish Tacos by What’s Gaby Cooking

Watermelon Poke Bowl by Two Spoons

Zucchini, Radicchio, & Hazelnut Salad by We Get to Know



We Get to Know is a media company specializing in PODCAST creation, original & shared content, and short form interviews. We are interviewing your favorite creatives, innovators, business owners, influencers and bloggers from a variety of industries.  As always, we welcome your comments and guest recommendations.

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