Side
Watermelon Caprese Salad
Juicy watermelon slices pair with creamy mozzarella and peppery arugula, all glistening under olive oil and finished with sweet balsamic glaze. Sweet, salty, and fresh in every bite.
- Total
- 25 min
- Prep
- 25 min
- Serves
- 8
Nutrition per Serving
- Calories
- 119
- Protein
- 6g
- Carbs
- 7g
- Fat
- 8g
- Fiber
- 1g
- Sugar
- 7g
- Sodium
- 90mg
Ingredients
- 1/2 red seedless watermelon (sliced 1/2 inch thick (calculated with 16 oz))
- 8 thin slices fresh mozzarella (1 oz each)
- 1 loose cup baby arugula
- 2 tsp extra virgin olive oil
- kosher salt
- 2 tbsp 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.