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Watermelon Caprese Salad

Jun 25, 2017

Who doesn’t love a caprese salad? It’s got ripe tomatoes, mozzarella, and fresh basil—topped off with a drizzle of balsamic vinegar. It’s summer in a salad.

I was having friends over for a BBQ and thought the kids might be more into a watermelon salad than a tomato salad, so I changed my usual caprese into watermelon caprese. They loved it! (The adults did too.)

Watermelon is a great alternative to tomatoes—they are crisp, sweet, and take salt well—just like tomatoes do. Plus, it looks dang beautiful. You really can’t go wrong here. Try this one at your next summer soirée!

 

Fridge:
4 cups of watermelon or 10 to 12 ½-inch slices.
1 large ball of mozzarella (about 10 oz.) sliced ½-inch thick
3 cups or handfuls of arugula, cleaned
2 Tbs basil, julienned
1 Tbs mint, julienned

Counter:
1 corn on the cob, cooked and corn kernels removed (about ¾ cup)

Pantry:
¾ tsp salt
Freshly ground black pepper to taste
Olive oil to drizzle
Balsamic glaze to drizzle

Tools:
Cutting board
Chopping knife
Measuring cups/spoons
Platter or serving bowl

Directions:
On your platter, place your clean and dried arugula. Layer it evenly. Then place one watemelon slice and one mozzarella slice, alternating until the platter is filled. Sprinkle salt and freshly ground black pepper over the top. Then add the corn cut off the cob, julienned mint and basil. You can refrigerate at this point until ready to serve.

Once ready to serve, drizzle some good olive oil and balsamic glaze (or vinegar if you prefer) over the top. I’m a huge balsamic glaze fan (hello, sweet tooth!) so I prefer to use that. Serve and enjoy! Xo

 

 

 

 

 

 

 

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Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

She has recently opened a new business Maikana Foods.

Visit Jamieson Van Loan’s website TheFijianChef.com.

Try Jamie’s other recipes:
Poptails
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover
Mexican Street SaladPumpkin Pie Oatmeal
Persimmon & Pomegranate Bread
Chunky Clam Chowder
Chorizo, Mushroom & Potato Tacos
Chocolate Peanut Butter Banana Cream Pie
Lemon Rosemary Pound Cake
Fennel & Coconut Mussels
Chickpea Mango Curry Salad
Simple Sunday: Cinnamon Raisin Baked French Toast
Quick Side: Sautéed Kale & Sweet Potato
Blackberry Mint Mojitos
Best Coconut Cake Ever!
Baja Fish Tacos with Southwestern Chipotle Slaw
Apple, Pomegranate & Kale Quinoa Salad
Chocolate Bourbon Pecan Pie
Lemon Ricotta Flaxseed Pancakes
Strawberry Rhubarb Basil Galette
Raw Vegan Everything-But-the-Kitchen-Sink Energy Balls
Coconut and Chia Seed Granola
Tom Kha Kai aka Coconut Chicken Soup
Summertime Guacamole
Cucumber Gin Rickey

 

 




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