Happy hump day friends!
Did you know that summer officially starts this weekend? I’ll be breaking out my umbrellas and cooler and heading to the beach, because it’s supposed to be almost 90 degrees here in L.A.
In celebration of summer, today I’m serving up a fun take on the traditional Caprese salad, incorporating warm weather’s most in demand fruit: Watermelon.
Not only is watermelon absolutely delicious, it is also chalk full of vitamins A and C, is said to soothe sore muscles, and it’s a natural diuretic — hello itty-bitty bikini!
This easy summer app is perfect for picnics, potlucks, and dinner parties. You can make it ahead of time and store it in the refrigerator, or quickly prepare it in under 10 minutes to serve fresh.
Watermelon Caprese Salad
1/2 Mini Watermelon (about 4 cups)
4 oz. Part Skim Mozzarella
1/4 C. fresh Basil, shredded
Balsamic Reduction (optional)
1. Dice your watermelon, and place in a serving bowl.
2. Cube your mozzarella, and add to the bowl. I used this block of cheese from TJ’s but you could make it even easier on yourself and just cut up some string cheese if you want!
3. Combine watermelon, cheese, and basil.
4. It tastes amazing with just these three ingredients, but if you want to get fancy, you can add a balsamic reduction.
Simply simmer 1/4 C. Balsamic Vinegar in a pan over very low heat until it forms a thick syrup.
5. Drizzle over salad.
Total Calories: about 150 (serves 4)
I think it looks prettier without the balsamic, but the reduction adds a fabulous kick. Another way to punch up this salad: add salt.
That’s right, salt your watermelon. Sounds weird, but this whole thing is a little weird, isn’t it? The salt will actually bring out the fruit’s flavor.
In addition to snacking on this 24/7, some other meals making the rounds this week:
Skinny Basil Chicken Salad — so much basil in my kitchen right now.
And Smuices galore.
The Smuice is back for summer, baby. Oh yeah.