With summer quickly approaching and the temperatures rising, even I -- one who could LIVE in the oven -- like to take the night off with a simple, refreshing nearly-no-cook dish. This unexpected number combines watermelon, mozzarella and mint, and works well as a starter or alongside any chicken, fish, steak or burger off the grill.

Now, I know you're saying, "Waterwhat and who?!" But trust me on this, the ingredients really do work well together. And you can even swap 'em out depending on what's in your kitchen -- use basil instead of mint, cantaloupe instead of watermelon, feta instead of mozzarella. Don't be afraid to experiment!

This version serves six (or my family of three twice, assuming it doesn't get snacked on in between meals) and takes no more than 1/2 hour to prepare.

Watermelon, Mozzarella and Mint Salad

- serves 4 to 6 -

Ingredients
4 cups watermelon (bite-sized) chunks, seeds removed
1 pound bocconcini (small mozzarella balls)
2 tablespoons fresh mint, shredded
2 cups balsamic vinegar (aged works best)
salt (kosher preferred) and pepper

Procedure
1. Bring the balsamic vinegar to a boil in a small pot. Let it simmer until it reaches a syrup-like consistency, reducing to about 1/2 to 3/4 cup. Remove from heat and let it cool.

2. In a large bowl, toss together the watermelon, bocconcini and mint, and drizzle with the completely cooled balsamic syrup. Add salt and pepper to taste.

If you try this -- or your own combination -- post a comment below and let us know what you think. Happy eating!