I made this dish last night with CSA watermelon. It was inspired by a salad I had earlier in the summer at Fig in Charleston and is absolutely delicious! At Fig, they also included thinly sliced heirloom tomatoes and used fresh basil instead of dried.
Arrange thinly sliced watermelon and thinly sliced mozzarella cheese on a plate. Drizzle with balsamic vinegar and sprinkle with dried basil.
Update: in my CSA this week, I got tomatoes and basil, so I made the fancy version (pictured here, along with zucchini sauteed in basil and butter and baked potatoes with butter and parsley.) If I made this again, I'd slice the basil--it was a little ungainly in leaf form.
Somebody else post, please :(
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