This refreshing twist on the classic caprese salad replaces tomatoes with sweet, juicy watermelon. Basil and balsamic vinegar push this easy summer salad to the savory side, but if you want some sweeter notes, opt for balsamic glaze. An optional drizzle with extra-virgin olive oil at the end helps marry the flavors.
Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets. Or make balsamic glaze yourself by boiling 1 cup balsamic vinegar in a small saucepan over medium-high heat until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. Let cool before using some in this dish and refrigerating the rest for another use.
Serving Size: 3/4 cup
89 calories; protein 5.2g; carbohydrates 9.3g; dietary fiber 0.5g; sugars 7.1g; fat 3.9g; saturated fat 2.2g; cholesterol 12.1mg; vitamin a iu 827IU; vitamin c 8.5mg; folate 9.4mcg; calcium 143.2mg; iron 0.4mg; magnesium 16.9mg; potassium 158.5mg; sodium 224.5mg.