Watermelon ‘Caprese’ with Balsamic Glaze Recipe

I LOVE the salty-sweet combination of watermelon, mozzarella, arugula and balsamic – a delicious twist on the classic Caprese which is usually made with tomatoes, mozzarella and basil. Cutting the watermelon with a star-shaped cookie cutter makes these perfect for Memorial day or July 4th.

I’m actually not a huge fan of tomatoes until late August when they are falling off my tomato plants, so watermelon is a great alternative.

Watermelon “Caprese” with Balsamic Glaze

Servings: 8 • Size: 1 salad • Points+: 3 pt • Smart Points: 4

Calories: 119 • Fat: 7.5 g • Carb: 7 g • Fiber: .4 g • Protein: 5.5 g • Sugar: 6.5 g

Sodium: 90 mg • Cholesterol: 20 mg

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

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.

Keywords: Watermelon ‘Caprese’ with Balsamic Glaze

Watermelon ‘Caprese’ with Balsamic Glaze Recipe