Tuesday, June 18 2013, 11:48 AM MDT
Watermelon Caprese Salad
As Aired on May 31, 2013
Recipe Courtesy of Chef Bryan Woolley
1/2 large watermelon
10 oz. (approx. 300 grams) buffalo mozzarella
*NOTE: Buffalo mozzarella can be a bit harder to find and is a bit pricey - but worth it. If you'd like you can substitute bocconcini, mozzarella, or even goat cheese if you feel like getting adventurous.
1 tbsp. chopped basil a few leaves for garnishing the plate
1/8 tsp. fresh cracked pepper
1/4 tsp. Maldon salt
1 tbsp. olive oil
2 tsp. balsamic vinegar
1.) Cut the watermelon length wise in thirds or quarters, whatever you prefer. Then cut the rind off and slice into thin triangles. Arrange on a platter.
2.) Next, slice the buffalo mozzarella and lay on the platter.
3.) You will then chop up the basil and sprinkle it over top of the salad.
4.) Finally drizzle the olive oil & balsamic and salt & pepper. Add a few basil leaves for presentation and serve.
(Copyright 2013 Sinclair Broadcasting Group.)