Watermelon Caprese Salad
Fridge:
4 cups of watermelon or 10-12 1/2 inch slices.
1 large ball of mozzarella (about 10 oz) sliced 1/2 inch thick
3 cups or handfuls of arugula, cleaned
2 tbs basil, julienned
1 tbs mint, julienned
Counter:
1 corn on the cob, cooked and corn kernels removed (about 3/4 cup)
Pantry:
3/4 tsp salt
Fresh pepper to taste
Olive oil to drizzle
Balsamic glaze to drizzle
Tools:
Cutting board
Chopping knife
Measuring cups/spoons
Platter or serving bowl
On your platter place your clean and dried arugula. Layer it evenly. Then place one watemelon slice and one mozzarella slice, alternating until the platter is filled. Sprinkle salt and pepper over the top. Then add the corn cut off the cob, julienned mint and basil. You can refrigerate at this point until ready to serve.
Once ready to serve, drizzle some good olive oil and balsamic glaze (or vinegar if you prefer) over the top. I'm a huge balsamic glaze fan (hello sweet tooth!) so I prefer to use that. Serve and enjoy! Xo
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