Is this weird? It might be weird. Good weird though. So I have a confession to make… I’m not a big tomato fan. I can do diced tomatoes and maybe even cherry tomatoes, but a big ol’ slice of a tomato is just not appealing to me. I guess that it’s a texture thing. You’d never see me enjoying a traditional Caprese. Or you’d see me eating it like my kids eat pizza. 🙄
Lately, there have been so many new takes on the Caprese and since I thought I’d throw watermelon in the ring for a shot at the title. First, let me say that you have to have a quality watermelon for this dish. It has to be red and juicy or you won’t get the perfect contrast with the mozzarella. If you need help, I can see if my husband can come help you out. Haha! Seriously, he is the best watermelon picker-outer. It all has to do with the watermelon’s spot. It has to be solid and have a nice yellow spot from where it has been sitting on the ground. I found this cool picture online to help you out. As you can see, the spot needs to be a darker yellow too, indicating that the watermelon has ripened.
Make sure to get a good fresh mozzarella as well. The two main components of this dish are the watermelon and the mozzarella and since there isn’t much more, don’t skip on the quality of these two things. You want a nice creamy mozzarella to balance the crunch of the sweet watermelon.
Once you have the perfect watermelon and mozzarella, all you need is a few more ingredients and you’re there. That’s one of the best things about this dish- it’s so easy and only six ingredients (and that’s including salt!). Also, it’s so pretty. It’s a nice light dish, serve it as an appetizer for a crowd or you can do what I did and make a smaller version and have it for lunch. 😂
If you can’t find a balsamic reduction syrup, you can make one. It’s super easy. Add 2/3 cup balsamic vinegar to a sauce pot over medium-high heat. Add 1 TBSP brown sugar and stir constantly until shiny bubbles begin to surface . The syrup is ready when it coats the back of a wooden spoon. Or you can do what I did and just find a good quality syrup at the grocery and save a step. Your choice.
For this recipe card, I won’t list the exact measurements because it’s up to you how small or large you want to make it. It’s as simple as overlapping the watermelon and the sliced mozzarella and then topping it with a basil chiffonade, balsamic syrup, a drizzle of olive oil and Maldon sea salt. So easy!
| Prep Time | 10 Minutes |
| Servings |
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- Alternate the watermelon and mozzarella slices. I started with a mozzarella wedge to prop up the first watermelon slice.
- Top with the basil chiffonade. Drizzle the top with EVOO and balsamic syrup. Sprinkle the top with sea salt.
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.