Summer’s are all about picnics of some sort, whether you’re heading to the beach, a park, or perhaps pitching a tent at a campsite in a forest — portable food is required. I’m not one to use many store-bought items because I think I can make it — faster, healthier and tastier myself. However, this bocconcini, watermelon, strawberry salad is refreshingly easy and my hack is using marinated bocconcini.
Adding a splash of vinegar to marinated bocconcini makes an easy salad dressing for this scrumptious summertime treat, but first it all begins with layering. Mixed greens are the base of this pack-and-go picnic recipe, followed by sliced strawberries, a half of a diced summer tomato, and some chunks of watermelon. The marinated bocconcini with added vinegar is my hack and spooned over top to finish. Seal the lid on the container and refrigerate, or store in a cooler bag until ready to serve. One tip is not to assemble this salad for three hours before enjoying because you don’t want the lettuce at the bottom to get soggy. Happy picnicking.
3 cups mixed greens, any variety
2/3 pint fresh strawberries, sliced
1/2 tomato, any variety
3 cups watermelon, chunks
16 ounces marinated bocconcini
2 tablespoons white wine vinegar, or any vinegar
pinch of red pepper flakes, optional
fresh basil sprigs, optional
- In a sealable container, add lettuce on bottom. Layer on strawberries, tomatoes, and watermelon.
- Remove lid from marinated bocconcini. Add vinegar and red pepper flakes, if desired – stir.
- Spoon over top of watermelon and top with basil. Refrigerate or store in cooler bag until ready to serve. Enjoy!