You know how they say your tastebuds change as you get older?? It's true. I used to hate watermelon, and it has quickly become one of my favorite fruits just like that. With watermelons in season and the weather warming up, I wanted to take a stab at switching up a antipasta classic using watermelon instead of tomatoes in your typical caprese salad.
The watermelon brings a sweet factor to the salad making it a nice treat for an appetizer or dessert.
I bought half a watermelon and cut it myself. This is so I could get the perfect circles for my base. I washed the watermelon, basil and cut the mozzarella into thing slices. Make sure you cut the watermelon thinly as well. Both should be about 1/2 an inch. Cut in line with the rind to remove it from the watermelon slices. Find a glass cup (I used wine glasses) to use like a cookie cutter for the watermelon. This will ensure you get perfect circles (use extras for center or a snack the next day!). Add cheese, basil and drizzle with balsamic, olive oil and salt.