Description
I LOVE the salty-sweet combination of watermelon, mozzarella, arugula and balsamic – a delicious twist on the classic Caprese which is usually made with tomatoes, mozzarella and basil. Cutting the watermelon with a star-shaped cookie cutter makes these perfect for Memorial day or July 4th.
Yield: 8servings | Serving Size: 1salad
Ingredients
1/2red seedless watermelon, sliced 1/2 inch thick (calculated with 16 oz)
8thin slices fresh mozzarella, 1 oz each
1loose cup baby arugula
2tspextra virgin olive oil
kosher salt
2tbspbalsamic glaze, I used Modenacrem Balsamic Glaze
Instructions
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.
Last Step:
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