There is a way to elevate the already incredibly refreshing bright experience of a delicious Caprese salad. It’s not by choosing the best tomatoes the freshest basil or the most premium cheese — though those all matter. It’s by using melon instead of the traditional slices of juicy tomatoes.
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How to make watermelon caprese salad
When it’s blazing hot outside sometimes refreshing cubes sticks and triangles of sweet watermelon sound like the best thing to do. It makes sense to incorporate the summertime darling into as many main dishes sides and desserts as possible while you can—and when it’s warm outside it really is delicious. To put a twist on the classic Caprese salad that hails from Italy (probably Capri though some dispute its exact origins) simply swap out the standard tomato slices for ripe watermelon.
Know how to pick a good watermelon at the grocery store so you can pick the optimal texture. Everything else remains the same in terms of ingredients — so you’ll still be slicing and dicing fresh herb cheese and dressing and layering it with simple herbs. The result? A super-cooling hydrating dish that even non-tomato lovers will devour. This sweeter version of the salad still delivers the same complexity and taste bud-tingling layers of flavor as the traditional salad but with an irresistible twist.
Watermelon is an ideal 1:1 swap for tomatoes if you want a Caprese salad that has all the flavors people love—juicy salty earthy—but with a twist. That’s because watermelon and tomatoes both offer crunch hydrating juiciness and brightness. And even though tomatoes and watermelon have very different flavors—one sweet one tart—watermelon still shines in savory contexts. After all people do sprinkle savory salt directly on watermelon.
