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Watermelon Caprese

Chopped watermelon, ricotta salata and arugula
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Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

  • 2-4 cups of arugula
  • 3 cups of watermelon
  • 1 cup Ricotta Salata*
  • Balsamic Vinegrette
  • Salt and pepper to taste

Instructions
 

Watermelon Caprese Arugula Salad

  • Dice the watermelon and cheese
  • Wash and dry 4 cups of arugula, place in a bowl or on a serving platter
  • Mix the balsamic dressing, salt and pepper together and place on top of salad

Watermelon Caprese Bruschetta over bread or meats/fish

  • Dice watermelon, ricotta salata
  • Chiffonade or chop 2 cups of arugula
  • Toss all ingredients together
  • Slice up 1 large baguette into 1/4 inch rounds and lightly toast under the broiler
  • Remove the slices and place them onto a serving tray
  • Dollop caprese salad over each piece of bread
  • Lightly drizzle balsamic vinagerette over each piece
  • Serve as an appetizer or anytime

Notes

  1. Adjust measurements to your taste
  2. I did use less arugula in the bruschetta
  3. If you cant find ricotta salata use feta, gorgonzola or blue cheese
  4. My balsamic dressing is basically 2 parts balsamic to 1 part extra virgin olive oil, salt and pepper to taste, mixed together
  5. Use a squeeze bottle to drizzle the dressing over the bruschetta
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