Ingredients:

  • 4 cups seedless watermelon, cut into 1-inch cubes (approx. 600g)
  • 8 oz fresh mozzarella balls or bocconcini (225g)
  • 1/2 cup fresh basil leaves, chiffonade (15g)
  • 2 tbsp extra virgin olive oil (30ml)
  • 1 tsp flaky sea salt
  • 1/2 tsp cracked black pepper
  • 1 cup balsamic vinegar of Modena (240ml)
  • 1 tbsp honey

Instructions:

  1. Place the balsamic vinegar and honey in a small saucepan over medium heat.
  2. Bring to a gentle simmer and reduce for 8-10 minutes until the liquid coats the back of a spoon and reaches a mahogany-colored, syrupy consistency. Remove from heat and cool completely to thicken.
  3. Cut the watermelon into uniform 1-inch cubes or rounds. If using large mozzarella, tear into rustic pieces to create more surface area for the glaze.
  4. Arrange the watermelon and mozzarella on a large platter. Sprinkle with flaky sea salt and cracked black pepper.
  5. Drizzle with extra virgin olive oil and the cooled balsamic glaze. Garnish with fresh basil chiffonade and serve immediately.