- ½ small (about 4 lbs.) seedless watermelon
- 2 medium heirloom tomatoes (about 1 ½ lbs.), thinly slices
- 8 oz. fresh mozzarella, thinly sliced
- 2 tbsp. olive oil
- 2 tbsp. sherry vinegar
- 1 tsp. sea salt
- ¼ tsp. ground pepper
- ¼ c. basil leaves
Cut rind from watermelon. Slice melon into thin rounds, about ¼-inch thick, and then cut each round into 4 wedges.
Arrange melon, tomato and mozzarella on a large platter and drizzle with oil and vinegar. Sprinkle with salt, pepper, and basil.
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