Is it possible to get enough watermelon in the summertime?? I love when watermelon is super cold, perfectly firm, and extra sweet. Summer and watermelon just go hand-in-hand, so why not create as many recipes as possible using it?
I teamed up with Go Raw to create a recipe using watermelon and watermelon seeds for their recipe contest (info here). I love mixing watermelon with something salty and savory, and caprese is one of my favorite flavor profiles to experiment with, so I went with it. Creamy mozzarella is a perfect accompaniment to the sweet watermelon. Instead of plain basil, I drizzled it with my favorite lemony basil pesto for a bright and herbaceous flavor. For a perfect crunch and touch of saltiness, I sprinkled it with the Go Raw watermelon seeds. I love these things! For someone who cannot eat nuts, I was so excited to find a great alternative. Watermelon seeds are packed with protein and nutrients like nuts, but they aren’t full of all the fat. I LOVE them!
Tips for perfect Watermelon Caprese Salad with Go Raw Watermelon Seeds
*Cut the cheese and watermelon around the same size. I cut my pieces of cheese a bit smaller, because I don’t like huge bites of cheese in my dish, but you definitely want everything to remain close to the same size so that you can eat it without cutting it.
*I used a small scoop (or melon baller) to scoop out the watermelon. You can do this, or you can cut the watermelon into small cubes. Either way works! I just love how the little rounds of watermelon look.
*Make the pesto easier to drizzle by mixing it with olive oil. This makes it more like a dressing instead of large mounds of the pesto.
*Add a touch of olive oil and salt to finish it! I find that just brings everything together and makes it taste great. Plus, it makes it look pretty!
- 1 small or ½ large watermelon
- 4-6 oz mozzarella cheese, depending on how much you like
- A couple handfuls of spinach
- 3 tablespoons basil pesto; preferably lemony basil pesto (recipe on www.FromScratchWithMaria.com search "pesto")
- 2-3 tablespoon extra virgin olive oil
- ¼ cup watermelon seeds
- *Scoop the watermelon out with a melon baller, or round scoop to create a small ball of watermelon
- *Place a couple handfuls of spinach onto a large platter or bowl, and top it with the balls of watermelon
- *Cut the mozzarella cheese into small cubes, and sprinkle over the watermelon
- *Mix together the basil pesto with two tablespoons of olive oil, until it is easy to drizzle; add more olive oil if needed
- *Drizzle the basil pesto over the watermelon and mozzarella
- *Top with watermelon seeds; add as many as you like!
- *Add a drizzle of olive oil if desired