Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 4 cups watermelon cubes (about 1-inch), seeds removed
- 1 pound fresh mozzarella balls
- 2 tablespoons fresh basil, minced
- 2 cups good balsamic vinegar
- salt and pepper
In a small pot, bring the balsamic vinegar to a boil. Continue to boil until it has reduced to about 1/2 cup and has a syrup like consistency. Set aside and allow to completely cool. If you have time, you can make the balsamic syrup ahead of time and refrigerate it for later.
In a large bowl, gently toss together the watermelon, basil, and mozzarella. If you are using the larger size mozzarella balls, first cut them into bite-size pieces.
Put servings of the salad onto chilled plates. Drizzle with the balsamic syrup. Sprinkle a little salt and pepper on top of each salad.
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