Watermelon Caprese
Chopped watermelon, ricotta salata and arugula
Prep Time 15 minutes mins
Total Time 15 minutes mins
- 2-4 cups of arugula
- 3 cups of watermelon
- 1 cup Ricotta Salata*
- Balsamic Vinegrette
- Salt and pepper to taste
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
- Adjust measurements to your taste
- I did use less arugula in the bruschetta
- If you cant find ricotta salata use feta, gorgonzola or blue cheese
- My balsamic dressing is basically 2 parts balsamic to 1 part extra virgin olive oil, salt and pepper to taste, mixed together
- Use a squeeze bottle to drizzle the dressing over the bruschetta