Two Versions of Watermelon Caprese

Caprese Salad's are one of my favorite salads to make and enjoy. Caprese Salad's can be enjoyed all year long and this is a twist on the classic version making it the perfect summer salad! My Fiancé and I love walking to the Orchard on Saturday mornings to pick fresh fruit and veggies and when we picked a watermelon I wanted to find as many uses as possible. There are so many fun ways of making this salad and I will be including a couple of slightly different recipes and pictures of different ideas to plate and present it. I hope you all enjoy these recipe's as much as I do!

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.

Ingredients:

• 1/2 red seedless watermelon, sliced 1/2 inch thick

• 8 thin slices fresh mozzarella

• 1 loose cup baby arugula

• 2 tsp extra virgin olive oil

• kosher salt

• 2 tbsp balsamic glaze

Directions:

1. 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.

2. 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

Ingredients:

• 1/4 whole Watermelon

• 10 oz/300g Cherry Mozzarella Balls

• 1 tbsp Pine Nuts

• Handful of Fresh Basil

• Squeeze of Lemon Juice

• Drizzle of Extra Virgin Olive Oil

• Salt and Black Pepper

Directions:

1. Carve out balls using a melon baller, discarding seeds as necessary.

2. Place in a bowl with your mozzarella, pine nuts, basil, lemon juice, extra virgin olive oil and salt & pepper. Test for seasoning.

3. Cover and pop in the fridge or eat straight away

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