Ree Drummond's watermelon, tomato, and mozzarella salad is made for hot summer days

Is it hotter than all get out where you live? Then let me introduce you to the most refreshing dish you’ll make all summer: watermelon, tomato, and mozzarella salad. This 20-minute recipe is so simple and so good, sort of like a Caprese salad, but with sweet, juicy watermelon thrown into the mix.

The great thing about this salad is that you can serve it the second you toss it together, or you can prep it a few hours ahead and pop it in the fridge for later. If you go the make-ahead route, just wait until right before serving to add the mint and basil so they stay nice and fresh. Now, if you need me, I’ll be eating as many tomato recipes, watermelon recipes, and summer salads as I possibly can before the season ends.

Can you use feta instead of mozzarella?

Sure! Feta is a great substitute here. Use one 8-ounce block of feta and cut it into cubes.

How long does watermelon, tomato, and mozzarella salad last in the fridge?

This salad is best the day it’s made, but it’ll keep in an airtight container in the refrigerator for up to two days. Just keep in mind that the watermelon and tomatoes will release more juices as they sit. Give it a gentle stir before serving, then freshen it up with a little extra basil, mint, flaky sea salt, and black pepper.

Yields: 10-12 servings

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients

• 1/2 small red onion, thinly sliced
• 1/4 c. white balsamic vinegar or seasoned rice wine vinegar
• 3 tbsp. olive oil
• 1 1/2 tsp. flaky sea salt, plus more for sprinkling
• 1/2 tsp. black pepper, plus more for sprinkling
• 8 c. (1-inch) chunks seedless watermelon (about ½ small watermelon)
• 1 pt. multicolored cherry tomatoes, halved
• 8 oz. mozzarella balls
• 1/4 c. torn basil leaves, plus more for serving
• 2 tbsp. torn mint leaves, plus more for serving

Directions

1. In a medium bowl, soak the onion in ice water for 10 minutes. Drain and pat thoroughly dry.
2. In a large bowl, whisk together the vinegar, olive oil, salt, and pepper. Fold in the watermelon, tomatoes, mozzarella, and onion to coat well. Gently fold in the basil and mint.
3. Serve immediately or chill up to 2 hours. Just before serving, sprinkle the salad with more basil, mint, flaky sea salt, and pepper.