Watermelon Caprese Salad
Watermelon is a great substitute for tomatoes in this traditional Italian appetizer. And, cup for cup, watermelon packs a better dose of lycopene. Serve on a single dish for a simple, family-style appetizer.
- 12 slices watermelon cut into rounds or squares approximately 3 inches wide and 1/2 inch thick*
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1/2 pound fresh mozzarella cheese, cut into 12 slices
- dash salt and pepper
- 1/4 cup fresh basil leaves, loosely chopped
- 2 tablespoons extra virgin olive oil
- basil (for garnish)
1. Place the watermelon slices on paper towels and cover with additional paper towels to absorb some of the excess fluid.
2. In a small saucepan over medium heat, add the vinegar and honey. Stir to blend, bring to a simmer and reduce heat. Stirring occasionally until the mixture has reduced by almost half. (Do not let reduce to far or to froth). Set aside to cool slightly.
3. On a large platter, place the watermelon slices and top each with a slice of cheese. Salt and pepper, then sprinkle the basil leaves evenly over the top. Drizzle with the olive oil followed by the reduced balsamic vinegar. Garnish with basil.
*We used red and yellow watermelon!
Makes 6 servings.
Calories per serving: 247
Fat per serving: 10.7g
Saturated fat per serving: 2g
Cholesterol per serving: 13mg
Fiber per serving: 1.3g
Protein per serving: 9.3g
Carbohydrates per serving: 28g