Description
A refreshing and vibrant Watermelon Caprese Salad combining juicy watermelon stars with creamy fresh mozzarella, peppery arugula, a drizzle of olive oil, kosher salt, and tangy balsamic glaze. Perfect as a light appetizer or summer side dish.
Ingredients
Salad Ingredients
- 1/2 red seedless watermelon, sliced 1/2 inch thick (approximately 16 oz)
- 8 thin slices fresh mozzarella (1 oz each)
- 1 loose cup baby arugula
- 2 tsp extra virgin olive oil
- Kosher salt, to taste
- 2 tbsp balsamic glaze
Instructions
- Cut Watermelon Stars: Using a 4-inch star-shaped cookie cutter or any preferred shape, cut out 16 star shapes from the watermelon slices, about 1 oz each. Save any remaining watermelon for another use.
- Assemble the Salad: Arrange the watermelon stars on a serving platter. Layer each watermelon piece with a slice of fresh mozzarella and a few leaves of baby arugula. Drizzle approximately 1/4 teaspoon of extra virgin olive oil over each stack and sprinkle a pinch of kosher salt on top.
- Finish and Serve: Top each layered star stack with a final watermelon star. Drizzle the entire arrangement with the balsamic glaze for a sweet and tangy finish. Serve immediately for best taste.
Notes
- Use a cookie cutter shape of your choice to personalize the salad presentation.
- Choose fresh, high-quality mozzarella for the creamiest texture and best flavor.
- Balsamic glaze adds sweetness and tang; if unavailable, reduce balsamic vinegar on low heat until thickened.
- This salad is best served fresh to keep watermelon crisp and arugula vibrant.
- Can be made ahead by prepping ingredients separately and assembling just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-inspired
