Like a lot of folks on Memorial Day Weekend, I am going to a barbecue. Yippee! The official start of summer has finally arrived. I was asked to bring a dish to share and wanted it to be a bit different (and of course, EASY!). Caprese salad is traditionally made with tomatoes and fresh mozzarella but since the tomatoes aren't even close to being ready, I decided to sub in watermelon. The addition of the arugula gives the salad some peppery spice and the vinaigrette lends a tart, sweetness. I think it will be the perfect accompaniment to barbecue, whatever is on the grill! Don't forget to remember and give thanks to all of the men and women who gave their lives in service to our country. We are blessed to be here.
1 small watermelon, quartered, rind removed and squared off into 2" x 2" pieces,
then cut into 1/2" slices
1 bunch of baby arugula
1 container of fresh mozzarella balls (ovalini size) sliced into 1/4" slices
basil, torn into small pieces (optional)
Arrange the watermelon slices on a platter, putting a slice of mozzarella in between. Take a few sprigs of arugula and tuck in between the cheese and the melon. Garnish with edible flowers if you have. You can make ahead to this point, cover and chill until ready to serve, Drizzle the vinaigrette on at the last minute.
Lemon + Basil Olive Oil Vinaigrette
1 t honey
1 T white balsamic vinegar
juice of 1/2 lemon
pinch of sea salt
3 T basil infused Marisolio (or other) olive oil
Whisk the honey, vinegar, lemon juice and salt together in a small bowl. Slowly add the oil to emulsify.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016