Sometimes it is just too hot outside to want to cook. On those days, all you want is that perfect, cool summer lunch. Lately I have been seeing a lot of veggie and mozzarella salads. I had even noticed some using different types of fruit. One blog post that caught my eye had even mixed squares of watermelon and feta cheese in a balsamic dressing.
My salad was composed of watermelon, mozzarella and cucumber squares with fresh apple- scented mint and basil. I drizzled it with a mixture of olive oil and balsamic vinegar and finished it off by sprinkling a little sea salt over the top.
This salad is fantastic for summer because it involves all cold ingredients and minimal effort. Not only do the flavors blend together so well, but the ingredients give it a bright color. I also love the idea of everything being cut into blocks. It gives it an unusual but clean, sharp look.
Don’t worry if you end up buying more mozzarella than you need. You can always use the leftover later to try and replicate Pioneer Woman’s caprese salad.
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