I think we can all agree that when the temperatures rise (especially in Texas) that you rarely will crave a hot meal in the thick of summer. Unless that hot food is queso, which I crave 24/7. If I am seeing clients late, I rarely want to make a big expression with my dinner. Often times I am eating dinner at about 8:30 on my late client nights, and just want a quick dinner before bed. Enter Watermelon Caprese Salad. It’s quick, easy, delicious, and like the earth, watermelon is mostly made up of water (try 90%!) so it will help keep you hydrated in the heat of summer. Filling from the cheese and fiber from the watermelon, in addition to being hydrating and pretty to look at, this salad would graduate valedictorian. Serve as a quick, meatless dinner, salad option, or a side dish. Could also be styled on a skewer!

Ingredients:

-4 cups of cubed watermelon

-8 oz. of mozzarella

- large handful of basil, hand torn yielding about 1/2 c of basil

-2 to 3 second drizzle of olive oil (don’t count in Mississippi’s)…which gets you around 1.5 tablespoons

-a drizzle of balsamic reduction

-pinch of flaky sea salt and pepper (if it suits you)

Method:

Cube up a watermelon into bite size pieces (about 1 in. cubes). Then break the mozzarella into bite size pieces. Hand tear the basil (this is essential because the heat of your hand releases the oils in the basil, thus making it more fragrant/delish). Toss together and sprinkle with some flaky sea salt. Finish with a balsamic reduction, you can make your own on the stove or buy it at your grocer, and your preferred olive oil.

Buckle up, my friend. Your taste buds are going for a wild ride.

P.S. I’ve used peaches before too, and while good, the watermelon soaks all of these flavors up like a sponge.