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 soirée! 

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

Farm Stand Gazpacho with Watermelon & Corn Relish

Summer is the season of watermelon, corn and tomatoes. This is usually the time of the year that I make a ton of recipes using these items. They are just perfectly ripe, sweet and delicious during the summer months and yes you can get them 12 months a year now but it's just not the same taste. So work these three ingredients into your life the next month or so because they'll be gone before you know it. 

And luckily I have an amazing farm stand open every day just down the road from work. Sandy's Summer Stand in between Riverside and Cos Cob in Connecticut is the perfect place to grab fresh local summer produce. Go find your farmers market or local roadside stands and grab some summer delights!

And best yet- this gazpacho requires just some rough chopping and a blender. It's mindless cooking. And yet it's impressive and delicious as well. Perfect for a end of the summer dinner party- and if Charlie, a 15-month old, devours it- anyone will!! Try this one people!! 

Farm Stand Gazpacho with Watermelon & Corn Relish 

Fridge: 

1 small cucumber, peeled and roughly chopped 

1 small red pepper, deseeded and roughly chopped

4 stalks scallions, end removed and roughly chopped 

Counter:

3 large ripe tomatoes 

1/4 of medium red onion, roughly chopped 

4 garlic cloves

Pantry:

1/2 cup olive oil

2 tbs sherry vinegar

1 tsp salt

1/2 tsp black pepper 

1/4 tsp cumin 

Tools:

Blender or food processor

Large bowl

Mixing spoon

Measuring cups/spoons

Cutting board

Chopping knife

Peeler 

Plastic wrap

Take all the ingredients and add them to the large bowl. Cover with plastic wrap and marinate for 2-4 hours or overnight if you prefer. 

After the ingredients have marinated, add them in batches to your blender or food processor and blend or pulse until desired consistency is reached. I like mine slightly chunky. If you prefer completely smooth- you can run it through a sieve or chinoise post processing. 

Once processed, add it to a Tupperware and refrigerate for a few hours. I like to do this part overnight to allow the flavors to really meld. Gazpacho is always best a day or two after it's made. 

Watermelon & Corn Relish

Fridge:

1 1/2 cups watermelon, diced small

Cooked and cooled corn removed from 1 ear of corn

6 leaves of basil, julienned 

Pantry:

Pinch of salt

Crack of black pepper

Tools:

Medium mixing bowl

Mixing spoon 

Cutting board

Chopping knife

Measuring cups

Add all the ingredients to the bowl and mix. Place a tablespoon or two in the center of the chilled soup for serving. 

It's a great balance of the zestiness of the gazpacho and the sweetness of the watermelon, basil and corn. 

I just love this recipe, it's so delicious and simple to make! Enjoy it! Xo

Summer farm stands are the best!! I got every ingredient (minus the seasonings) from this stand. Bonus- one trip shopping! 

Upgrade: Watermelon!

Watermelon might be my favorite part of the summer months- it's right up there with sweet corn and beach weather. I try to get the most out of my favorite seasonal fruit by pretty much using it daily. These are two of my favorite uses for the delicious melon:

A super simple salad consisting of organic baby arugula, feta, red onions and watermelon slices sprinkled with chopped mint and feta. I sometimes add a balsamic glaze and a little olive oil as a dressing or I just leave it plain. It's a burst of summer in your mouth! Try it!! 

I also love to drink my watermelon. Just blending the fruit with a little ice is a perfect summer drink. But I like to take it up a notch and add mint leaves and lime juice. It's so simple yet so good!  And if it's a day that calls for a little celebration- adding a dash of rum or vodka is a fun addition!