Enjoy the bounty of summer with this fresh, seasonal salad of watermelon, arugula, and mint, studded with creamy bites of mozzarella and salty speck ham.

Preparation

Peel the watermelon and slice into ¼-inch rounds. Using 1-inch, 2-inch, and 3-inch cutters, cut each round into disks (approximately 12 of each size).

Starting with the largest disks, place watermelon evenly on a serving platter. Fill in spaces with the 2-inch disks and then finally the 1-inch disks. Drizzle with half of the olive oil and season with salt and pepper.

Place the mozzarella evenly over the watermelon, followed by the mint, arugula, and ham. Drizzle with more olive oil and fresh cracked pepper.