Tuesday, August 2, 2016

Watermelon Caprese Salad

Who doesn't love a caprese salad? It's got ripe tomatoes, mozzarella and fresh basil. Topped off with a drizzle of balsamic vinegar. It's summer in a salad. I changed my usual caprese into watermelon caprese. I was having friends over for a BBQ and thought possibly the kids would be more into a watermelon salad than a tomato salad? And they loved it! Adults did as well. Watermelon is a great alternative to tomatoes- they are crisp and sweet and take salt well- just like tomatoes do. Plus it looks dang beautiful. You really can't go wrong here. Try this one at your next summer soirĂ©e! 


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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