Watermelon Strawberry Caprese Salad
Watermelon Strawberry Caprese Salad is a refreshing, no-cook summer side dish. It combines juicy watermelon, sweet strawberries, creamy mozzarella pearls, fresh basil, and a tangy balsamic glaze in a crowd-pleasing salad.
Servings: 6
Calories: 111kcal
Ingredients
- 3 cups cold cubed watermelon, cut into ¾-inch pieces (See Tip 1)
- 2 cups cold fresh sliced strawberries, cut into ¾-inch pieces (See Tip 2)
- 1 cup cold Mozzarella pearls, drained (See Tip 3)
- 1 ½ Tablespoons olive oil
- Pinch of Kosher salt
- Pinch of black pepper
- 2 Tablespoons fresh basil leaves (See Tip 4)
- Balsamic glaze (optional)
Instructions
- Add cubed watermelon, sliced strawberries, Mozzarella pearls, olive oil, salt, and pepper to a large bowl. Gently toss to combine.
- Right before serving, sprinkle the top with fresh basil. If desired, drizzle with balsamic glaze.
- Yield: 6 to 8 servings. (See Tip 5)
Video
Notes
- Mini seedless watermelon works well in this recipe.
- If desired, substitute fresh blueberries for a festive red, white, and blue salad for the 4th of July.
- Feel free to substitute a cup of feta cheese for the Mozzarella pearls.
- If you have basil growing in your garden, try to use small leaves. Otherwise, tear the leaves into pieces rather than cutting them, which minimizes bruising.
- This salad is best eaten cold and right after it's been put together.
Nutrition
Calories: 111kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 13mg | Potassium: 161mg | Fiber: 1g | Sugar: 7g | Vitamin A: 473IU | Vitamin C: 35mg | Calcium: 74mg | Iron: 0.4mg
