It’s not unusual to have jam-packed schedules during the summer months. In the midst of weekend getaways, cookouts, and visits to the lake, it’s easy to get caught up in the hustle and bustle of things. That said, what could be more mouthwatering and delicious on a scorching July day than a salad? Katherine Hysmith of The Young Austinian has a quick and easy Watermelon Caprese recipe that is sure to delight. Here’s what she has to say:
“Two summertime staples come together in this simple and refreshing salad. Watermelon steps in for tomato, creamy goat cheese substitutes for mozzarella, bright green mint takes the role of basil, and a sweet-tart dressing brings everything together. With only a handful of ingredients and a few quick steps, this dish is all about presentation. Take time to carefully cut the watermelon and cheese into tidy rounds so that your salad will look just as pretty as it tastes.”
(serves 2 to 3)
— 1 small seeded watermelon
— 4 ounces plain goat cheese, sliced into thin rounds (unflavored dental floss works well here)
— 1 tablespoon honey
— 1 tablespoon lemon juice
— Grated rind from half a lemon
— 3-4 large mint leaves, cut into thin ribbons
1. Using a sharp knife, remove rind from watermelon and cut out thin rounds using a small cookie cutter or the metal band from a Mason jar. Store in a covered container in the refrigerator until ready to serve.
2. On a large plate, layer watermelon pieces and goat cheese rounds in a single line like toppled dominos.
3. In a small bowl, whisk together the honey and lemon juice until thoroughly combined. Drizzle the dressing over the watermelon and goat cheese and sprinkle with grated lemon rind and mint leaves. Serve immediately.