Description
This Watermelon Caprese Salad offers a refreshing twist on a classic dish, perfect for summer gatherings.
Ingredients
Scale
- 4 cups Watermelon (seedless variety)
- 8 ounces Fresh Mozzarella (burrata can be used for a more decadent touch)
- 1 cup Fresh Basil (can substitute with fresh mint)
- 1 teaspoon Kosher Salt (sea salt is a suitable alternative)
- 1 teaspoon Freshly Ground Black Pepper (important for flavor boost)
- 2 tablespoons Extra-Virgin Olive Oil (avocado oil is a milder substitute)
- 2 tablespoons Balsamic Glaze (can be made by reducing balsamic vinegar)
Instructions
- Begin by slicing the watermelon into 4-inch squares, then cut each square into four quarters.
- On a large serving platter, alternate the watermelon pieces and fresh mozzarella slices in an eye-catching pattern.
- Sprinkle kosher salt and freshly ground black pepper over the arranged watermelon and mozzarella.
- Stack and thinly slice the fresh basil leaves, then scatter them over the top of the salad.
- Drizzle extra-virgin olive oil and balsamic glaze over the arranged salad before serving.
- Carefully serve two stacks of watermelon and mozzarella per plate.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: Watermelon Caprese, Summer Salad, Refreshing Salad