Watermelon Caprese Salad is a delicious summer twist on the classic Caprese typically made with tomato.
Ingredients
- 1/2 red seedless watermelon, sliced 1/2 inch thick (calculated with 16 oz)
- 8 thin slices fresh mozzarella, 1 oz each
- 1 loose cup baby arugula
- 2 tsp extra virgin olive oil
- kosher salt
- 2 tbsp balsamic glaze, I used Modenacrem Balsamic Glaze
Directions
- Use a 4-inch star-shaped cookie cutter (or any shape) and cut 16 stars out of the watermelon (about 1 oz each). Save the excess watermelon for another use.
- Arrange the watermelon on a platter, then layer with cheese, arugula, 1/4 tsp olive oil and a pinch of salt on each.
- Top with a final star, drizzle each with balsamic glaze and serve.
