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Get Festive with this 4th of July Recipe by The Wassner Twins

It's 2 pm, you just rolled in from a 5 hour training ride and you have exactly one hour to make yourself presentable, refuel, and be at a BBQ across town with a dish in hand. What do you do?

Here’s the Athlete Food solution: Watermelon and Mozzerella Salad.

It’s a snap to prepare. Just just a melon baller to scoop out the watermelon and then toss the ingredients into a bowl. You’ll find that this salad is just as refreshing as it is a crowd-pleaser.

Happy Fourth of July!

Laurel and Bec

Watermelon and Mozzarella Salad with Basil and Mint

Serves: 6 as a side dish

6 mounded cups of ½-inch watermelon cubes

1 pint (about 2 cups) cherry or grape tomatoes, halved

1 8 oz. container of boccincini cheese, drained OR 1 ball of fresh mozzarella, cut into ½-inch cubes

20 large basil leaves

15 large mint leaves

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1 teaspoon fine sea salt

4 or 5 grinds black pepper


Place the chopped watermelon, tomatoes, and cheese in a large serving bowl. Tear the basil and mint leaves into bite-size pieces (If you are using twice as many small leaves instead, keep the whole) and add them to the bowl. Drizzle on the balsamic vinegar and olive oil. Add the sea salt and freshly ground black pepper. Toss a few times with your hands. Eat immediately.