After I went to California a few months back, all I was talking about was that salad that Crystal and I had dining at a Temecula winery.
That’s how I am with food. Once I eat something I love, I just want to talk about it a lot… and about how I loved it… and about how I’m going to recreate it. Crys actually remade it before I did… and hers looked so pretty, I had to go for it. Mine came out pretty gorgeous as well… I mean, take a look.
To me, it’s the perfect way to say goodbye to summer. You can still find gorgeous watermelon and beautiful tomatoes. And, if you’re like me, you still have fresh herbs growing in your garden that you can leverage. Luckily, I chose to grow both basil and rosemary this year…
There is something amazing about the sweet watermelon paired with the savory tomato, topped with salt and pepper. Enter the fragrant basil and the creamy fresh mozzarella… and the dish comes together like none other.
Take a chance on this one. You won’t be sorry.
Watermelon Caprese | No Thanks to Cake
- 2 slices heirloom tomato, yellow and red
- 2 slices watermelon, seedless
- 2 thin slices fresh mozzarella (about 2 oz.)
- 4 leaves basil
- ½ Tbsp. olive oil
- 1 tsp. balsamic vinegar reduction
- salt & pepper
- 1 sprig rosemary, for garnish
- Slice your heirloom tomatoes. Note: I think it looks prettier if you use two colors, but you can definitely use all red or all yellow.
- Plate your first tomato slice (red) and season with salt and pepper.
- Layer two basil leaves, and top with cheese.
- Top with watermelon slice.
- Repeat steps 1-4, making another layer, and ending with watermelon on top.
- Secure the stack with a piece of fresh rosemary.
- Drizzle with olive oil and balsamic reduction.
- Serve and enjoy! Note: I chopped my salad to make it easier to eat.