Watermelon Caprese
A refreshing twist on the classic, this dish pairs juicy watermelon with creamy mozzarella, fresh basil, and a drizzle of balsamic glaze for a sweet and savory summer salad.
Ingredients
- 5 baby beetroots (optional)
- 10mL vinegar
- 1/4 seedless watermelon, sliced into thin rounds
- 2 That’s Amore Buffalo Mozzarella
- 1 cup fresh basil
- salt & pepper
- 1 tbsp extra virgin olive oil
Instructions
Step 1
Trim the tops off beetroots, leaving 4cm of the stem. Wash and dry.
Step 2
In a large pot add water, vinegar, and salt. Add beetroots and bring water to a boil. Reduce to a simmer.
Step 3
Cook beetroots until fork tender, about 30 mins. Peel once cooled and slice.
Step 4
Place the watermelon slices on paper towels and cover with additional paper towels to absorb the excess juice.
Step 5
On a serving dish, alternate slices of buffalo mozzarella and watermelon. Place beetroots in the middle.
Step 6
Add fresh basil. Sprinkle with salt and pepper. Drizzle with olive oil and serve.
Step 7
If you prefer a simpler watermelon and mozzarella salad, leave out the beetroot.
Step 8
Step 9
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