When Ohio farmers grow such great foods it takes little effort to create delicious meals. This salad is a delicious way to start any barbecue feast and I serve it as often as I can during our tomato and watermelon growing season. Please take the time to see what your local farmer's market has to offer.
Step 1: Gather Ingredients
3 cups seedless watermelon, cut in 1-inch pieces, you can also do rounds using a melon baller for a prettier presentation
1 pint cherry/grape tomatoes, cut in half, quartered if large
6 oz. mozzarella cheese, cut into 1/2-inch pieces, by all means if you can get fresh it will only make this salad better
12 medium-sized basil leaves, finely chopped, I used a purple variety we grow
1 Tbsp. extra virgin olive oil
1 Tbsp. Balsamic Glaze (Trader Joe's makes this and I love it, though it's ridiculously simple to reduce balsamic vinegar in a pan until syrupy, use 1/3 cup balsamic vinegar and if you like things sweet, add 1 Tbsp. sugar, stir to dissolve sugar, bring to boil in a small saucepan, lower heat and simmer, stirring occasionally until reduced to 1 Tbsp.)
1/2 to 1 tsp. salt to taste, I use Kosher
1/4 tsp. freshly ground black pepper
Step 2: Assemble Salad and Enjoy
If you need to buy 8 oz. of mozzarella because of the amount you'll eat while cutting, please do so, I won't tell a soul.
The way I dice basil is to do a chiffonade cut; roll up the leaves, cut them in thin strips, then cut the strips into smaller pieces.
Place watermelon, tomatoes, and basil in a large bowl, add oil, balsamic glaze and salt and pepper to taste, just don't taste too much or you'll eat the whole bowl! Mix well and serve.