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This might get my Southern card revoked, but I just don't love tomatoes. I'll eat them in dishes and even like them. But just plain tomatoes don't make me do backflips. So I like to enjoy summer watermelon by making a Watermelon Caprese Salad; using watermelon chunks in place of tomatoes. A delicious, refreshing, healthy treat for summer:
 

AIMEE'S WATERMELON CAPRESE SALAD

Serves 4

  • 1 half of a seedless watermelon, cut into chunks
  • 8 ounces of fresh mozzarella, cut into large slices
  • 12-14 pieces of fresh basil (more/less may be needed)
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon olive oil
  • 1/2 teaspoon sea salt (or kosher salt)
  • 1/2 teaspoon black pepper

On your plate or platter, place basil leaves on the bottom, then alternate with watermelon chunks/slices, then the mozzarella slices. Place a piece of basil between each large piece. Drizzle balsamic vinegar and olive oil over entire plate/platter, then sprinkle with salt and pepper.