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Watermelon Caprese Salad

5 from 4 votes

Watermelon Caprese Salad is a delicious summer twist on the classic Caprese typically made with tomato.

Prep Time: 25

Cook Time: 0

Total Time: 25

Yield: 8 servings

Course: Salad, Side Dish

Cuisine: American

Ingredients

1/2 red seedless watermelon (sliced 1/2 inch thick (calculated with 16 oz))
8 thin slices fresh mozzarella (1 oz each)
1 loose cup baby arugula
2 tsp extra virgin olive oil
kosher salt
2 tbsp balsamic glaze (I used Modenacrem Balsamic Glaze)

Instructions

Use a 4-inch star-shaped cookie cutter (or any shape) and cut 16 stars out of the watermelon (about 1 oz each). Save the excess watermelon for another use.
Arrange the watermelon on a platter, then layer with cheese, arugula, 1/4 tsp olive oil and a pinch of salt on each.
Top with a final star, drizzle each with balsamic glaze and serve.

Video

Nutrition

Serving: 1salad, Calories: 119kcal, Carbohydrates: 7g, Protein: 5.5g, Fat: 7.5g, Cholesterol: 20mg, Sodium: 90mg, Fiber: 0.5g, Sugar: 6.5g

- WW Points: 4

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