Watermelon Caprese
[1] Before tomato season, substitute watermelon in your Caprese (photo and recipe courtesy Skinnytaste).

Yellow Tomato Caprese Salad
[2] When tomatoes are their most delicious, try this “double tomato Caprese”: beefsteak and cherry tomatoes (photo courtesy Elegant Affairs Caterers).

Caprese Avocado Boat
[3] Another way to enjoy Caprese: in an avocado boat (here’s the recipe from Souffle Bombay).


Red, white and blue colors are not just for July 4th. Memorial Day is an equally patriotic holiday. It honors the men and women who died while serving in the U.S. military.

So don’t hesitate to serve red, white and blue-themed food and drink.

Here are more than 50 recipes, for everything from breakfast to cocktails, lunch to desserts.

Here’s an addition to the list, a recipe sent to us by Gina Homolka of Skinnytaste. She specializes in healthy, low fat, family-friendly recipes. Sign up to get email recipes at SkinnyTaste.com.

Americans love Caprese salad, so called because the idea was brought to the U.S. by vacationers on the isle of Capri (the scoop).

Gina says: “I love the salty-sweet combination of watermelon, mozzarella, arugula and balsamic—a delicious twist on the classic Caprese which is usually made with tomatoes, mozzarella and basil (photo #1).

“I’m actually not a huge fan of tomatoes until late August when they are falling off my tomato plants, so watermelon is a great alternative.

“Cutting the watermelon with a star-shaped cookie cutter makes these perfect for Memorial day or July 4th.”

This is an easy recipe, no cooking required: four basic ingredients plus seasonings and a star-shape cookie cutter.

You can prep the salads in advance and leave them in the fridge until you’re ready to serve.

More advice from Gina: “I buy my fresh mozzarella in a local Italian deli and they even slice it for me on their slicer, which saves me time. I finish the Capreses with Modenacrem Balsamic Glaze from Delallo (I love this stuff!!).

“Buying balsamic glaze is a huge time saver. The alternative is to simmer balsamic on the stove until it reduces down.”

Ingredients For 8 Servings

  • 1/2 red seedless watermelon (1 pound), sliced 1/2 inch thick
  • 8 thin slices fresh mozzarella (1 ounce each)
  • 1 loose cup baby arugula (you can substitute basil)
  • 2 teaspoons extra virgin olive oil
  • Kosher salt*
  • Optional: fresh-cracked pepper
  • 2 tablespoon balsamic glaze (buy it or make it, plus many more uses for it)

  • 4-inch star-shaped cookie cutter

    1. CUT 16 stars from the watermelon, about 1 ounce each). Save the excess watermelon for another use.

    2. ARRANGE half of the watermelon slices on a platter. Layer with mozzarella and arugula; drizzle each with 1/4 teaspoon olive oil. Add a pinch of salt and optional pepper to each.

    3. TOP with a final star, drizzle each with balsamic glaze and serve.


    *We have a selection of flavored coarse sea salts, and used rosemary sea salt for an extra hint of flavor. You can also make flavored sea salt by mixing coarse sea salt with a dried herb of choice.


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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