Watermelon “Caprese”

I first found this recipe on the Skinnytaste website a few years ago and it quickly became a favorite in our house. It’s a lighter version of classic Caprese which is usually made with a combination of tomato, basil and mozzarella. This version has a great salty vs. sweet taste and leaves you wanting more. I like to cut the watermelon into a star shape with a cookie cutter for Memorial Day and July 4th but that’s just for fun and not necessary if you don’t have one on hand! Happy Memorial Day weekend! Eat, drink, honor the men and women who died while serving in the U.S. military and enjoy celebrating the unoffical start of the summer season!

Xx, Heather

-INGREDIENTS-

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

8 thin slices fo fresh mozzarella

1 loose cup baby arugula

2 t. extra virgin olive oil

kosher salt

2 T. balsamic glaze

-PREPARATION-

1. Use a star shaped cookie cutter or whatever shape you have on hand and cut out 16 stars out of the watermelon. (This can be done ahead and shapes store well in a the fridge)

2. Arrange 8 star watermelon shapes on a plate, layer with cheese, arugula, 1/4 t. olive oil and a pinch of salt.

3. Top with remaining 8 stars; drizzle each with balsamic glaze and serve.