It’s nearly the end of August. I feel like summer just started. I’ve barely been cooking and when I have, the ‘cooking’ has amounted to putting anything I can on the grill. So, if you’re like me and summer weather means cool, easy yummy food, you’ll love this five ingredient dish which is the perfect starter right now. We had this a couple of years ago at one of Ethan Stowell’s restaurants, How to Cook a Wolf, and I’ve been recreating it at home ever since. Do not be like Mike and pooh-pooh it before trying it because the combination may sound weird. Trust me…it is so delish. 

To adapt this for a party you’ll need 1 pint of ciliegine/bocconcini {small, bite-size} mozzarella, about 40 balls, ½ cup of extra virgin olive oil, 1 tsp. Kosher salt, 3 tbsp. chopped tarragon, one medium seedless watermelon and 20 wooden cocktail size wooden skewers. Combine the oil, salt and tarragon in a medium bowl. Add the drained mozzarella balls; toss to coat well, cover with plastic wrap and let sit at room temperature for 45 minutes. Meanwhile, cut watermelon in half and using a melon baller, cut out 4o balls. After mozzarella is done marinating, place alternate two mozzarella balls and two watermelon balls onto each skewer. It’s as easy as that!

Ethan Stowell’s Mozzarella + Watermelon Salad
Serves 4

3 large fresh mozzarella balls
1 small {personal} seedless watermelon
extra virgin olive oil
Kosher salt
1 tablespoon whole tarragon leaves

Cut watermelon into slices, ½” thick. Then cut into 2″ squares; you will want an end total of 14 squares; set aside. Cut mozzarella into 14 – ¼” slices. Using four plates, alternate watermelon and mozzarella, layering the four pieces of each on the plates. Drizzle with olive oil and sprinkle a pinch Kosher salt over each of the salads. Top with the whole tarragon leaves and serve.