How To Make Watermelon Caprese Salad
Add a summer fun twist to your usual caprese salad! Instead of using tomatoes, our tasty and fresh watermelon caprese salad uses watermelon, of course!
Preparation: 25 minutes
Cooking:
Total: 25 minutes
Serves:
Ingredients
- ½red watermelon,seedless, sliced ½-inch thick, calculated with 16 oz
- 8fresh mozzarella,(1 oz each) thin slices
- 1cupbaby arugula,loose
- 2tspolive oil,extra-virgin
- kosher salt
- 2tbspbalsamic glaze,such as 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, ¼ tsp of olive oil, and a pinch of salt on each.
-
Top with a final star, drizzle each with balsamic glaze and serve.
Nutrition
- Calories:Â 434.39kcal
- Fat:Â 26.59g
- Saturated Fat:Â 14.93g
- Monounsaturated Fat:Â 8.29g
- Polyunsaturated Fat:Â 1.12g
- Carbohydrates:Â 24.48g
- Fiber:Â 1.14g
- Sugar:Â 19.28g
- Protein:Â 26.59g
- Cholesterol:Â 88.48mg
- Sodium:Â 930.97mg
- Calcium:Â 587.93mg
- Potassium:Â 408.99mg
- Iron:Â 1.22mg
- Vitamin A: 280.54µg
- Vitamin C:Â 23.00mg
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