Watermelon Caprese
After buying giant watermelon after giant watermelon with few mouths to feed, I started to experiment since I had so much of it.
This recipe was inspired from various watermelon recipes I have seen and tried this season (especially The Forest Feast's recipe and amazing presentation) and it has quickly become one of my all-time favs. It’s a refreshing twist on the tomato caprese (another favourite) and it tastes just as beautiful as it looks.
Health Hack:
Watermelon contains the antioxidant called lycopene (more than tomatoes!) and lots of Vitamin A and C!
Total Time: 10 minutes
Difficulty: Easy
Serves 2
1 tbsp chopped raw almonds
1 tbsp chopped walnuts
1 tbsp olive oil
Balsamic vinegar (optional)
Salt to taste
Ingredients
Round slice of watermelon, approximately 1.5cm thick
4-5 Round slices of buffalo mozzarella
1-2 tbsp torn basil
1 tbsp torn mint
Method
Cut a round slice of watermelon, approximately 1-2cm thick, and remove the rind.
Place the watermelon on a plate and top with 4-5 round slices of buffalo mozzarella.
Top watermelon slice with the torn mint, basil, chopped walnuts and almonds.
Drizzle with olive oil and season with salt. (In my excitement I have forgotten these two ingredients from time to time and it still tastes great!).
nutritional info (per serving)
calories 316 kcal - fat 20g - saturated fat 7g - protein 12g - carbohydrates 16g - dietary fibre 2g - sugars 11g - sodium 337mg