A Caprese salad – a classic plateful of ripe tomatoes, fresh basil and buffalo mozzarella – is about as simple and summery as it gets. If you’ve ever had a salad of fresh watermelon with balsamic and feta, you’ll appreciate its fresh, crunchy sweetness in a salad. Imagine swapping tomato for slabs of fresh watermelon in a classic Caprese! Divine. Bonus: you can cut sliced watermelon with a cookie cutter, if you want to spiff up your salad a bit.
Measurements here are up to you. I like using a thicker balsamic reduction, which sits atop the melon and doesn’t water it down as much as regular vinegar.
Watermelon Caprese Salad
fresh buffalo mozzarella or bocconcini
balsamic vinegar or balsamic reduction
good-quality olive or cold-pressed canola oil
coarse salt & freshly ground black pepper
Slice the watermelon and cut it into shapes with cookie cutters, if you like. Tear or slice the mozzarella. Arrange watermelon and cheese in stacks or rows or in a jumble on the plate, and tuck in some fresh basil leaves.
Dribble the whole thing with balsamic and oil, and sprinkle with salt and pepper. Serve immediately.