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This recipe if compliments of my cousin, Jessica Sprinkles. She made it one family weekend at the beach house and let me tell you- crowd pleaser! It is super easy and VERY tasty. It’s great for regular use but it was especially great for putting together on the go as it only requires assembly.

This chef got real fancy with presentation, but we just toss and serve!

Ingredients:

1 seedless watermelon (medium size) 

16 ounces of arugula 

8 ounces of fresh mozzarella 

8 ounces of blueberries

Balsamic glaze (Rachel Ray’s is my favorite.)

Chop up the melon and cheese into bite size squares. Toss with arugula and blueberries.

Pour 1/4 cup of glaze over salad and toss. 

Drizzle glaze over the top of the salad for presentation and serve. 

We actually grew 6 watermelons this year! Millie liked to walk in the garden bed and eat ALL the ripe tomatoes (and would have eaten the watermelon if she could figure out how to crack it open!). The watermelons had no flavor but… we tried!