Heirloom Tomato & Watermelon Caprese Salad
Ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves fresh garlic, minced
- ½ teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon cracked black pepper
- ½ teaspoon red pepper flakes
- 1 tablespoon capers
- 1 teaspoon honey or sugar
- 1 cup fresh basil, cut into ribbons
- 6 ounces roasted corn (I absolutely LOVE Kroger’s frozen roasted corn, just add the frozen kernels, no need to thaw.)
- 1 pound firm heirloom tomatoes, Purple Cherokee, peeled, cut into ½ inch cubes
- 12 ounces seedless watermelon, cut into 1/2 inch cubes
- 1 cup arugala finely chopped
- ½ Vidalia or yellow onion, finely diced
- 1 English cucumber, peeled, seeded, and cut into ½ inch cubes
- 8 ounces fresh mozzarella cheese
Instructions
1. In a large glass bowl, whisk together the oil, vinegar, garlic, salt, white pepper, black pepper, red pepper flakes, capers, thyme and honey.
2. To the bowl, add the corn, tomatoes, watermelon, arugula, onion and cucumber. Toss salad well.
3. Refrigerate the watermelon caprese salad recipe for several hours to allow the flavors to meld.
4. To serve: Remove the watermelon caprese salad from refrigerator, stir all ingredients well, then stir in the fresh chopped basil before scooping the mixture into endive boats for serving.
Wait to add basil until just before serving.
Do not add basil to the salad until serving. Basil oxidizes and turns brown if you add it early.