8 oz. fresh mozzarella, cut into slices
6-8 large fresh basil leaves
2 cups watermelon balls
cracked black pepper, if desired
for the balsamic glaze:
2 tablespoons sugar
2 tablespoons balsamic vinegar
Line serving platter with slices of mozzarella. Top with basil leaves, watermelon and black pepper.
Stars: My husband wanted me to give this a zero. In his very specific words, “PLEASE DON’T MAKE ANYONE ELSE EVER HAVE TO EAT THIS AGAIN.” While I did warn him that it was watermelon caprese salad before I gave him a bite, I probably didn’t emphasize it enough. He loves caprese salad, and I think he felt a bit betrayed by his taste buds.
But for real, this is not good. 1 star. I can’t give it zero because I was able to eat 2 bites, but then we threw the watermelon away and ate the mozzarella by itself. In regular caprese salad, tomatoes have a hint of sweetness that help balance each bite. In this caprese salad, watermelon just punches you in the face with sugar.