In my search to find some watermelon ideas for National Watermelon Day last week, I found tons of unique and fun watermelon cocktails, punches and deserts. Most surprisingly though (well at least to me), I found a number of savory recipes. I know cooking with fruit is not a new idea, but I had complete tunnel vision when it came to watermelon. To me it has always been a served cut up and eaten in fruit cocktail, or as a refreshing treat on a hot summer day. So with this new revelation of using watermelon in a savory meal, I put my blinders down and was inspired to give it a try.
Sticking with my roots, I decided on a caprese style watermelon. While I’m pretty sure this recipe will have my old fashioned Italian familia thinking I’ve gone a little “pazzo”. I actually was inspired to create this from a recipe I found on the Filippo Berio Olive Oil website. FYI: this is my olive oil of preference. I really enjoyed making and eating this watermelon caprese, it’s a surprisingly versatile dish. It could be used in a salad, on bruschetta and even a garnish for meats and fish.
The savory possibilities are endless with watermelon, but I chose to pair mine with arugula and ricotta salata.
Note: Ricotta Salata is a dry cheese that is made from milk curds and whey , it is made before the cheese is aged, it is salty and has a sponge like texture. It can be cubed,crumbled or grated and can be served with salads vegetables or with pasta. It is most similar to feta cheese.
I made two dishes with this watermelon caprese. In the first dish, I cubed up the watermelon and cheese and tossed it together with a touch of balsamic dressing and then served it over a bed of arugula.
The second dish was a watermelon Bruschetta Caprese. I made this by dicing the watermelon and ricotta salata and then adding a few cups of finely chopped arugula. After mixing it all together, I spooned it over slices of toasted Italian Bread. I actually used some homemade flat bread focaccia. Using a long loaf of Italian bread, sliced into 1/4″ rounds, and lightly toasted would also be perfect. Once the bread and caprese were plated I gave it a lite balsamic and olive oil drizzle (lemon dressing would also work well here). TIP: remember watermelon has a high water content so do not plate and drizzle with dressing or oils until ready to serve – this will help keep the bread crisp and not soggy.
I hope you enjoyed this savory watermelon post and maybe use the corners of your culinary vision to give this a try. As always, thanks for clicking on that link and I hope you’ll come back again for more recipes or stick around and check out more of my other recipes.
Please don’t forget to SHARE below by clicking the SHARE button and subscribing to blog for email updates and notifications.