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Whether you are celebrating the 4th of July with food or not, (hello to my not-in-America living readers) this salad truly screams summer. It is hydrating, fresh, juicy and herbal--all the palate cleansing goodness--plus the tiniest kiss of salt. You cannot beat a 5-ingredient dish that looks this sweet and tastes even better--4th of July appropriate, or not.

If you don't love or don't have basil, sub in mint.

Notes: Coarse sea salt is Morton's.


Ingredients: 3 cups watermelon balls-see below, 2 cups blueberries, 6 ounces mozzarella balls, 1/4 cup chopped basil, 1/4 tsp. coarse sea salt.

Serves 4--easily doubled or tripled.

1. Slice a personal-sized watermelon (about 5 pounds) in half, scrape any seeds from the immediate surface (but don't stress the small, pale ones.) Scoop balls using a baller tool, or 1-inch cookie dough scoop. Place into a bowl.

2. Combine melon, blueberries, mozzarella and basil. Toss. Add salt and toss again. Add the salad back into one half of the empty watermelon (it helps to cut a shallow slice off the bottom if the melon is rolling and unstable). Serve immediately or refrigerate until serving up to 6 hours.

#watermelon salad #red white & blue #mozzarella #4th of July

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