Monday, June 11, 2012

Watermelon Caprese Salad

Leave it to Kelaine to bring not one, but two fantastic appetizers when she comes to visit. KC also brought this caprese salad and it was beautiful. However, my poor heart sank again, because I don't like raw tomatoes. I'd have to abstain from this appetizer. Boo hoo. Then, to my shock and awe, these were not raw tomatoes at all, but watermelon! Fantastic.  The watermelon and mint are so refreshing and the creaminess of the cheese balances so nicely.  This is a great alternative to a regular caprese salad.  Kelaine used a nice deli mozzarella, but you could go with other cheese like provolone if you prefer.  The deli slices not only make it easy to put together, but they give some nice structure to the salad.  You could use fresh mozzarella if you prefer, but I liked the deli slices.  Give this a try!
Watermelon Caprese Salad
1/2 small seedless watermelon
1/2 lb. sliced deli mozzarella cheese
20-30 mint leaves
olive oil
salt and pepper

1.  Slice the watermelon into 1/4 inch thin slices.
2.  Layer together the watermelon, cheese, and mint leaves.
3.  Drizzle over with a light sprinkle of olive oil, salt, and pepper.
Serve up and enjoy!
One Year Ago: Striped Chocolate Covered Strawberries
Two Years Ago: Herbed Potato and Leek Frittata

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