Watermelon Caprese Salad


by: Entertaining is Easy/Lisa Newsome

A variation on the Italian classic…substituting fresh watermelon for cherry tomatoes makes a beautiful presentation for a quick & easy summer appetizer. Watermelon, basil & mozzarella are delicious together! Serve this appetizer all summer long for a light & refreshing start to a meal. We served the Watermelon Caprese Skewers while we made Cobb Salad Burgers, a delicious twist on another classic! Serve your favorite Champagne or Prosecco for a fun & easy summer meal!


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serves: 6

24-30 mozzarella ciliegne

1/2 seedless baby watermelon

24-30 small basil leaves (about the size of the ciliegne)

24-30 toothpicks

Nutrition Facts
Watermelon Caprese Salad

Servings Per Recipe: 6

Amount per Serving

Calories: 171

  • Total Fat: 3.4 g
  •     Saturated Fat: 0.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 163.7 mg
  • Total Carbs: 34 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 28.9 g
  • Protein: 5 g

how is this calculated?

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1.  Drain the ciliegne & set aside.

2.  Make watermelon balls using a melon baller. Place the balls in a separate bowl.

3.  To make the skewers, pierce one ciliegne onto a toothpick. Next, pierce a basil leaf & slide it next to the ciliegne. Skewer a watermelon ball onto the toothpick. Arrange all the watermelon caprese skewers on a serving plate & serve with your favorite bubbly.

Cooks' note:
While the watermelon caprese skewers are delicious served alone, a dipping sauce such as balsamic glaze is a delicious addition.

If you can find a smaller basil leaf, such as lemon basil, the size works best with this appetizer...if you only have larger basil, such as sweet basil, just cut or tear the leaves into smaller pieces.

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