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Watermelon Caprese Salad
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 1/3 cup balsamic vinegar
- 3 cups diced seedless watermelon (about 1/2 of a small melon)
- 1/2 pound fresh mozzarella cheese (diced into 3/4- inch cubes)
- 2 cups baby arugula
- 1/2 cup torn basil leaves
- 1/4 cup torn tarragon leaves
- 3/4 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup toasted hazelnuts (coarsely chopped)
Instructions
- Place the balsamic vinegar in a small sauce pan over medium heat. Bring to a boil and reduce heat to maintain a simmer. Simmer for about 5 minutes or until it is reduced by about half and is slightly thick. Set aside to cool.
- In a large bowl, mix together the watermelon, mozzarella, arugula, basil, tarragon, salt, and olive oil. Toss gently to coat. Just before serving, sprinkle with the toasted hazelnuts and drizzle with the reduced balsamic.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 16 grams
- Protein
- 15 grams
- Fat
- 26 grams
- Saturated Fat
- 10 grams
- Cholestrol
- 50 milligrams
- Sodium
- 502 milligrams
- Fiber
- 2 grams
- Sugar
- 11 grams
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