• Tweet

This recipe SCREAMS summer, but with the availability of watermelon year round these days we eat it ALL the time.

MOZZARELLA WATERMELON TOMATO SALAD

4 cups watermelon balls
2 cups grape or cherry tomato halves
1 1/2 cups Mozzarella balls
1 small shallot, diced
1/2 cup basil chiffonades
2 tablespoons avocado oil
1 tablespoon balsamic vinegar
Juice of 1 LARGE lemon
1 tablespoon sugar
FRESH ground sea salt and black pepper, to taste

• Combine watermelon balls, tomato pieces, shallots and mozzarella balls in a large bowl.
• Whisk together the oil, vinegar, lemon juice, sugar, sea salt and black pepper.
• Pour marinade over watermelon mixture.
• Fold in basil chiffonades.
• Chill 1 hour before serving.