Let this salad be an answer to the perennial summer question of “How the heck do I use up the ginormous watermelon I bought?” In this rendition of Caprese salad—normally made with tomatoes—watermelon’s floral flavor pairs beautifully with mild-mannered mozzarella. Torn fresh basil and a drizzle of sweet-tart balsamic glaze wakes everything up.
Ingredients:
1 pound watermelon, cut into 8 slices (each ½ inch thick)
4 oz fresh mozzarella cheese, cut into 8 slices
⅜ tsp kosher salt
¼ tsp black pepper
1 tbspstore-bought balsamic glaze
2 tbsp basil, torn
Instructions
Arrange the watermelon and cheese slices on a platter, alternating the slices as you fill the platter. Season with the salt and black pepper. Drizzle with the balsamic glaze. Garnish with the basil.
Serving Size: 2 watermelon slices and 2 cheese slices.
