Giada’s Watermelon Mosaic Caprese Salad

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Not only is this a visually beautifully way to prepare a salad, but it’s a delicious way to make use of summer produce. With no cooking required, all you need to do is ensure that you cut all of the ingredients in the same size and shape for the full visual effect. It's a perfect recipe to practice your knife skills!

In Italy, it's very common to eat melon in savory ways in the summertime - the pop of sweet from watermelon and honeydew paired with fresh mozzarella, cherry tomatoes, basil, salt and olive oil is everything I love about summer food in Italy.

Giada’s Watermelon Mosaic Caprese Salad, image credit: Elizabeth Newman

Watermelon Mosaic Caprese Salad

Rated 5.0 stars by 1 users

Servings

Prep Time

25 minutes

Calories

561

Author:

Giada De Laurentiis

Image of Watermelon Mosaic Caprese Salad

Ingredients

Half of a large ripe watermelon, cut into 1” squares
Half of a large ripe honeydew melon, cut into 1” squares
2/3 cup yellow cherry tomatoes, such as sungold, halved
6 to 8 ounces fresh mozzarella, cut into 1” inch squares
¼ cup basil, chopped fine, for topping
Salt and pepper, to taste
Olive oil, for drizzling

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Instructions

On a large flat platter, assemble the salad by alternating pieces of watermelon, honeydew, cherry tomato and mozzarella in a row. Continue to place them on a platter in an alternating fashion, creating a mosaic-style pattern.
Sprinkle with salt, pepper, basil, and drizzle with olive oil and serve.