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
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
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