Stacks of watermelon, heirloom tomatoes and mozzarella top a bed of arugula and drizzled with a balsamic glaze for a summer time twist on the traditional caprese salad.
The way a person eats watermelon can say a lot about them, don’t you think? One night during the first summer we were dating, MJD and I picked up half a watermelon for our dessert. Yes, I did just say fruit for dessert, but watermelon is that good. Anyways to the point of the story… MJD sat down with the watermelon and just started digging right into it with a spoon. I literally had never seen anyone eat watermelon that way. I wasn’t sure what to do. But I guess I wanted some watermelon badly, cause I shared with him. Over time, he’s started eating watermelon in my preferred method- cut into wedges, with the rind still on, and juice dripping down your chin after a bite. Despite our first time eating watermelon together, things obviously worked out pretty well in the end… 🙂
Whether you eat your watermelon in cubes, wedges, scooped into little melon balls, or straight with a spoon, I think we all can agree on one thing-watermelon is the perfect summer fruit. It’s juicy. It’s sweet. It’s pink and green. It’s practically begging to be eaten while wearing a Lilly Pulitzer dress!
Because of my obvious love for watermelon, I wanted to create a new way to eat my fave summer fruit beyond just plain. My Watermelon Caprese Salad gives a twist to two favorites by bringing them together in one delicious dish. I was inspired by a salad I had while vacationing in Marco Island and I couldn’t wait until watermelon was good up north to try it out. While this may sound like a weird combination, I promise after one bite you’ll think watermelon was made to go with mozzarella and tomato! My Watermelon Caprese is great for a light meal on a hot day or as a side for your summertime dinner parties.
Do you love watermelon as much as I do?
Makes two larger salads or four side servings
- Four cups arugula
- 6 wedges of watermelon, cut off the rind
- 2 yellow heirloom tomatoes
- 8 ounces mozzarella
- 2 tablespoons balsamic vinegar
- 2 tablespoons sugar
- Salt to taste
For the balsamic glaze, combine balsamic vinegar and sugar in a small saucepan. Heat over medium heat while whisking until sugar dissolves. Allow to thicken for a few minutes. Remove from heat and place to side.
Prepare your plates or platter by covering with arugula.
Cut watermelon into six equally sized wedges, removing rind and place to side.
Slice tomatoes and mozzarella into six slices to top watermelon.
Place watermelon on arugula, topped by tomato and then mozzarella.
Drizzle balsamic glaze over top of watermelon stacks and arugula.
Add salt to taste (trust me, it’s a good little addition in this recipe!)
Serve and enjoy!