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Photo Credit: Elizabeth Newman

Watermelon Caprese Salad

by Giada
Prep Time
10 minutes
Cook Time
10 minutes
Serves
4
Beginner
Photo Credit: Elizabeth Newman

Watermelon Caprese Salad

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Watermelon is hands down the summer fruit I love most. It transforms the standard tomato-mozz-basil caprese combo into a sexy, texturally complex dish that's a lot more interesting.
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Watermelon Caprese Salad

Servings

4

Prep Time

10 minutes

Cook Time

10 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Watermelon Caprese Salad

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

  1. 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.
  2. 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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gluten free
vegetarian

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