Despite not having any rain in a couple of weeks (until just the last couple of days), the weather is beautiful in North Carolina.  This past Sunday’s weather did not disappoint and it was a perfect day for lunch al fresco.  My friend, Bailey, had some watermelon at a cookout last week and it had me dreaming of creative ways to serve it.  Mozzarella?  Sea salt?  A balsamic syrup?  Yes, please. Just look at this beautiful plate of food:

watermelon and mozzarella salad

Best thing of all?  It’s super easy and you can whip it up quickly.  I think it would be fine to make a day ahead (I certainly had some for leftovers the next day).

2 cups of watermelon cut in to 1 inch cubes

1/2 pound of mozzarella cup in to smallish pieces ( I used the balls and chopped em….hehehehe!)

2 tablespoons chopped fresh basil,  (you could use dried, but I don’t think it would be nearly as pretty)

1/2 cup of good balsamic (don’t skimp here, people!)

1 tablespoon lime juice

1 tablespoon olive oil

sea salt to taste

crushed red pepper to taste

1. Boil balsamic over medium high heat until it reduces to a syrup.  This step should take about 20 minutes.

2.  When cooled, whisk sea salt, lime juice, red pepper and oil together.

3.  Place melon and mozzarella in a bowl and toss with dressing

4.  Serve with  a delicious white like Hogue Sauvignon Blanc.

5.  Enjoy outdoors on a beautiful day (don’t forget your sunscreen).

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