Quick! its the last day of summer so I wanted to share one of my favorites as the season comes to a close!
It may sound strange using tomatoes and watermelon together, but they are a match made in heaven! The sweetness from the watermelon and the acidity from the tomatoes are perfect compliments to each other! Pair that with decadent balsamic reduction and velvety mozzarella, and you have yourself a knock out dish to tickle every taste bud!
2 cups balsamic vinegar
3 tbsp brown sugar
1 half watermelon, cut into 1 1/2 inch cubes
4 cups heirloom tomatoes cut into 1 1/2 inch chunks
2 large fresh mozzarella balls
4 large basil leaves,chopped
Coarse sea salt
In a medium sized pot, combine balsamic vinegar and sugar. Bring mixture to a moderate boil. Boil for 5 minutes, the mixture should reduce by half.
Be sure to stir occasionally and not walk away to make sure mixture does not burn.
Reduce heat to low, simmer an additional 5-10 minutes or until sauce has thickened to a syrup like consistency. set aside.
*When working with this salad I like to arrange everything on a large platter instead of a bowl so all the oil and Balsamic reduction stays at the surface and does not pool at the bottom.
Arrange the tomatoes and watermelon as you like on a serving platter
Break off small chunks of fresh Mozzarella and scatter over the watermelon and tomato
Drizzle olive oil over top in a zig zagging motion
Do the same with the dedicatedly dangerous balsamic reduction
Sprinkle with basil
Sprinkle with coarse sea salt