Watermelon Salad with Mozzarella, Shaved Radish & Basil
This is an ultra-refreshing summer salad you can toss together in minutes. Start by marinating the fresh mozzarella while you prep the radish and basil. Save the watermelon for last, so that you can toss it all together quickly and serve it right away. You can also use this combination to make watermelon skewers (see Recipe Notes).
Keyword watermelon salad
Prep Time 15minutes
6 ounces fresh mozzarella
3tablespoonsfruity extra-virgin olive oil
1/8 teaspoon black pepper
2teaspoonsrice wine vinegar
8cupsdiced seedless watermelon, about 1 1/2 inches
4radishes, very thinly sliced
1/2cuplightly packed whole small basil leaves
Dice the mozzarella into bite-sized pieces. Combine it in a small mixing bowl with the olive oil, salt and pepper. Let it marinate for about 5 minutes or longer.
In a large mixing bowl, combine the watermelon and radish. Add the mozzarella with all of the marinade and the rice wine vinegar. Gently toss with clean hands. Add the basil, tearing any larger leaves, toss again and serve immediately.
To make the skewers, dice the fresh mozzarella into 1 1/2-inch cubes before marinating. (You can also use the baby mozzarella balls if you can find them.) Slice the radish slightly thicker for the base. Assemble skewers of a basil leaf, a cube of cheese, a watermelon cube and the radish last. Then stand them on up on the radish with the basil leaf on top.