Cube or use a melon baller on all the melons. Feel free to use as much as you want. Expect to use between 1 1/2-2 cups of melon per person. Place all the melon in a container and refrigerate till needed.

Dressing

Combine all the dressing ingredients in a small jar with a lid. Shake well to combine. Taste, and re-season as desired. Store in the fridge till needed. Remove to allow the olive oil to loosen up if needed. There may be more dressing than you require, use it for other salads through the week.

Assemble

Lay out the greens you are using on a platter or serving bowl. Scatter the melon balls and mozzarella cheese balls over the greens.

Drizzle with the dressing, but don’t go overboard. Better to under-dress, and allow everyone to add more to their servings, than to have the salad saturated. This is especially important if you plan on saving any leftovers.

Garnish with chopped mint and a good sprinkling of salad seasoning.