I think you will really love this unique take on a classic with my Watermelon Caprese. We’ve merely substituted the tomato for watermelon and it works so beautifully! Topped with a drizzle of balsamic glaze, you may never go back to using tomatoes. Let me show you how to make this!
How to cut the watermelon for Watermelon Caprese
It took me a few minutes to figure out the best way to approach the cutting of the watermelon. I finally decided on cutting a personal sized watermelon into “steaks” and then proceeding from there. Don’t worry if the slices aren’t perfect, we can trim those later on.
Cutting the watermelon squares
I wanted something fun, so I went with square fluted cookie cutters which you can easily find on Amazon. As you can see, some of my attempts were a bit less than perfect but I just reworked my slices so that they were all of an even thickness.
CHEF’S NOTE: There is one important step when substituting watermelon in this recipe and that is to drain it on paper towels for at least 5 minutes. There is so much liquid, it will ooze all over your plate if you skip this step. No one wants that 🙂
Next, we are using a whole 8 oz. ball of fresh mozzarella. A sharp knife makes this a bit easier. Do your best to cut into even slices.
Now that the watermelon has had a chance to drain, layer it with the mozzarella onto your serving plate. Note that I used a square cookie cutter that was similar in size to the mozzarella slices.
From there, tuck in your fresh basil.
But we’re not done just yet! You’ll want to find yourself a balsamic glaze. This stuff is SO good! Drizzle it in a somewhat artistic way over your plate.
Serve immediately. Want to kick the flavor notes up another notch? How about a sprinkling of flaky sea salt? Just delicious.
- Approximately 20 minutes
- Sharp knife
- Fluted Cookie Cutter, optional
- 1 personal sized seedless watermelon, cut into squares
- 8 oz. Fresh Mozzarella Ball, drained and sliced
- Fresh Basil
- Balsamic Glaze for drizzling
- Sea Salt, optional
- Slice the watermelon into 1/2″ slices or “steaks” as I like to call them.
- Using a cookie cutter or just your knife, trim into squares that are relative in size to your mozzarella.
- Drain on paper towels.
- Slice the mozzarella and layer with the watermelon squares onto your serving plate.
- Drizzle with balsamic glaze.
- Give an optional sprinkle of sea salt, or just enjoy as is.