There is nothing easier and more refreshing for a summer party than a caprese salad, am I right? So what if I told you, I’ve got something better: watermelon caprese.
Tomatoes aren’t quite in season here yet and honestly, I really wanted to switch things up. And I found an even more refreshing and delicious version, this watermelon caprese.
All your favorite traditional caprese flavors paired with sweet, juicy watermelon and topped with a balsamic glaze. Just a few ingredients and no “cooking” required. Just the way I like it. We are making watermelon caprese a thing this summer
I can’t seem to get enough watermelon this summer, maybe because it’s been unusually hot here in Michigan! It’s cold, crisp and refreshing and pairs perfectly with sweet and savory foods. It was a no brainer to pair it with mozzarella!
This watermelon caprese is a perfect weekend side dish because you can slice and assemble early in the day, stick it in the fridge and then just top it right before serving. You’re welcome.
There are also several fun ways you can serve this.
1. Chop the watermelon and mozzarella into cubes and toss it all in a bowl
2. Slice watermelon and mozzarella and layer it all on a platter as shown here
3. Cut out fun shapes and make it festive
4. Serve it over your favorite greens or grains
You do you, boo! My only recommendation is keeping the watermelon and mozzarella pieces similar in size – you know, so you get all that flavor evenly distributed!
There are so many options – I’d love to see what you do with your watermelon caprese!
If you make this send me a photo or tag me on IG with #ruffledaproneats
- 1/2 small seedless watermelon
- 8 ounces fresh mozzarella
- 12-15 leaves fresh basil
- 1 tablespoon high quality olive oil
- 2 tablespoons balsamic glaze*
- flaky sea salt, to taste
slice or chop watermelon and mozzarella into desired size/shape and add them to the bowl/plate you are serving from
drizzle olive oil and balsamic glaze over top and add flaky sea salt to taste.
*if you are assembling ahead of time, wait to top with olive oil, balsamic and salt until right before serving
*generally, I buy my balsamic glaze as it's an easy pantry staple to keep on hand for parties. however, you can also make your own by bringing 1 cup balsamic vinegar to a boil over medium heat. once boiling, reduce to a simmer and simmer until the vinegar starts to thicken and coats the back of spoon (about 10 min) be careful not to burn. glaze will continue to thicken as it cools.