Everyone loves a Caprese salad, but this summer why not change it up a little and add some refreshing watermelon to the mix.
Watermelon is such a wonderful summer flavor and it works so well here with the creamy mozzarella and peppery radish leaves.
Usually paired with feta, this watermelon salad is something beautifully different and is sure to have the family asking for salad all summer long!
Just like my Fig Caprese, Stew wasn’t convinced I could call this a Caprese salad. I did listen to him (sort of) because we all know that things in brackets are sort of exempt right?? That is why this is a Mozzarella and Watermelon Salad (Caprese twist)
Traditionally a Caprese salad is made with tomatoes, mozzarella, and basil. The red white and green! Well this Mozzarella and Watermelon Salad is still red white and green, plus it is made with mozzarella so it still counts.
PLUS IT IS DELICIOUS!!!
What mozzarella to use in Caprese salad.
To get the best out of your salad you want to fresh mozzarella, rather than loaf mozzarella (low moisture mozzarella). Fresh mozzarella is much softer, creamier and will rip into delicious fibrous chunks. If you can find it then Buffalo Mozzarella (Mozzarella di Bufala) is amazingly soft and creamy. It has a sweeter saltier tang to it, a much softer texture and is so delicious. It is definitely worth buying should you see it.
The best mozzarella to buy is the one that is packaged in a bag of water or a pot of water. It isn’t actually water, it is whey and is designed to keep the cheese soft and stop it drying out. This means it will still have that wonderful milky creamy texture. Perfect for this Watermelon Salad!
How to dress a watermelon salad
Just like a standard Caprese salad. You want to use a delicious extra virgin olive oil and plenty of salt.
These are the perfect combination to the juicy sweet watermelon and there is no need for any vinegar or acid as the watermelon balanced the oil perfectly.
You can either slice the watermelon or cut it into chunks. I find chunks are more rustic and easier to eat, but slices look a little more refined.
Replacing Basil in the Caprese Salad.
Here the basil is replaced with peppery radish microgreens
What are microgreens?
Microgreens are the seedlings of herbs or vegetables.
When a seed begins to grow it is called a spout and once that sprout starts to grow into a plant, it is called a microgreen. So microgreens are plants at the beginning of their life cycle.
A good friend over at Soul Food Gardens has started a gardening page and also selling microgreens and they are fantastic!!! So packed with flavor, plus microgreens are a super healthy addition.
What about Radish Microgreens?
Radish Microgreens are the small shoots from a new radish plant. Packed full of the peppery flavor of radish!
Are Microgreens a superfood?
Microgreens contain a higher concentration of nutrients than their more mature sister, the fully grown plant – (approximately 40% more).
Plus they are easier to digest.
They are also so versatile as they can be added to so many different dishes as a garnish or a salad leaf.
I can’t get microgreens!
If you can’t find microgreens then you can replace them with cress or the traditional basil. Cilantro would also be an interesting twist here….although maybe then I couldn’t call it Caprese twist… I don’t think cilantro have any place in Italian food 😉
For more Caprese Ideas try these delicious recipes:
- Fig Caprese Salad
- Sun Dried Tomato Caprese Salad Skewers
- Caprese Salad on Toast
- Fried Caprese Salad (Bell’alimento)
- Caramelized Peach Caprese (How Sweet Eats)
- Fried Mozzarella, Basil and Nectarine Stacks (Half Baked Harvest)
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Mozzarella and Watermelon Salad Recipe
- 1 1/2 cups cubed watermelon
- 1 fresh mozzarella ball – see note 1
- 1 handful microgreens – see note 2
- 1 1/2 tbsp extra virgin olive oil
- Sea salt
- Black pepper
- Arrange the watermelon on a plate.
- Drain the mozzarella ball and then tear into pieces.
- Arrange the mozzarella between the watermelon chunks.
- Top the salad with your microgreens.
- Drizzle everything with the extra virgin olive oil.
- Season generously with sea salt flakes and black pepper.
- To get the best out of your salad you want to fresh mozzarella, rather than loaf mozzarella (low moisture mozzarella). Fresh mozzarella is much softer, creamier and will rip into delicious fibrous chunks. If you can find it then Buffalo Mozzarella (Mozzarella di Bufala) is amazingly soft and creamy. It has a sweeter saltier tang to it, a much softer texture and is so delicious. It is definitely worth buying should you see it.
- Pick any microgreens you like, here we used radish. Cress would be a wonderful option too. Alternatively you can use the traditional basil.