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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: 434.39kcal
- Fat: 26.59g
- Saturated Fat: 14.93g
- Monounsaturated Fat: 8.29g
- Polyunsaturated Fat: 1.12g
- Carbohydrates: 24.48g
- Fiber: 1.14g
- Sugar: 19.28g
- Protein: 26.59g
- Cholesterol: 88.48mg
- Sodium: 930.97mg
- Calcium: 587.93mg
- Potassium: 408.99mg
- Iron: 1.22mg
- Vitamin A: 280.54µg
- Vitamin C: 23.00mg
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