Name: Watermelon Caprese
Prep time: 15 min
Total time: 15 min
Ingredients: 4 – 5 slices of a large watermelon; 24 slices mozzarella cheese; 24 slices uncured Italian meat – I used salami; Handful of fresh basil leaves, chopped; Salt and pepper, to taste; Zest of 1 lemon; Extra virgin olive oil to drizzle; 2 inch fluted cookie cutter; Microplane or similar to zest the lemon

Watermelon Caprese

Using watermelon instead of tomatoes makes this a softer less acidic dish than traditional Caprese. Fresh lemon zest adds a refreshing splash of brightness.

Author: Rachael Bryant / Meatified
Prep Time: 15 mins
Total Time: 15 mins
Yield: 4 - 6 servings 1x

Scale

Ingredients

For the salad:

4 – 5 slices of a large watermelon
24 slices mozzarella cheese
24 slices uncured Italian meat – I used salami
Handful of fresh basil leaves, chopped
Salt and pepper, to taste
Zest of 1 lemon
Extra virgin olive oil to drizzle

You will also need:

2 inch fluted cookie cutter
Microplane or similar to zest the lemon

Instructions

Cut 24 watermelon rounds from the watermelon slices using a 2 inch fluted cookie cutter.
On individual plates OR a large serving platter, alternate layers of mozzarella, uncured meat and watermelon rounds until all are used up.
Season to taste and sprinkle with fresh basil.
Use a Microplane or similar to zest the lemon, sprinkling over the salad(s).
Drizzle generously with extra virgin olive oil to serve.

Find it online: https://meatified.com/watermelon-caprese/