Recipe by Chef Harry Schwartz, http://watermelon.org
Serves 6 to 8.
2 cups seeded small watermelon balls 2 cups fresh mozzarella pieces 1 cup chopped fresh basil (purple or green) 1 bunch scallions, trimmed and chopped 1/3 cup extra virgin olive oil Salt and pepper to taste Balsamic vinegar as desired
Toss together the watermelon, mozzarella, basil, scallions and oil. Season with salt and pepper to taste. Serve over a bed of baby greens with crostini on the sides. Drizzle a bit of balsamic vinegar over if desired. - Updated: March 14, 2005
