Happy Memorial Day weekend! I don’t know about you, but I sure am looking forward to a much needed three day weekend!
As you know, this time of year its popular to have cookouts or BBQ’s in the backyard or out by the pool with friends and family. I’m personally a huge fan of potlucks- where each person brings a different dish to share with the group. Its such a fun way to taste new things and discover new recipes. Not to mention, it makes the hostess’s life much easier!
If you’re looking for a fun summer dish to bring along to a Memorial Day potluck, or serve at your own outing, my honey grilled watermelon caprese salad is a guaranteed crowd pleaser.
I know honey grilled watermelon and mozzarella sounds like a funny combination, but trust me, once you taste it you won’t be able to get enough! The creamy mozzarella pairs perfectly with the sweetness in the watermelon, creating a perfect and refreshing party food!
Watermelon, olive oil, honey, fresh mozzarella, basil, cherry tomatoes, and balsamic vinegar. Thats all you need. So. Simple.
Simply cut the watermelon into triangular slices, mix the olive oil and honey together in a bowl until well combined- adding some salt and pepper as desired. Brush each side of the watermelon slices with the olive oil honey mix and grill each side of the watermelon on medium heat for 2 minutes.
Arrange grilled watermelon slices on a plate and place fresh mozzarella slices, chopped cherry tomatoes, and fresh basil shreds on top. Drizzle plate with balsamic vinegar and serve!
See, I told you it was simple! Be prepared to make seconds and thirds.
Happy Memorial Day, everyone! Remember to thank our troops!
- • 6 large triangular watermelon slices
- • 2 Tbs EVOO
- • 1/2 tsp salt
- • 1/2 tsp pepper
- • 2 Tbs honey
- • 2 cups of chopped cherry tomatoes
- • 4 oz. sliced mozzarella
- • 1/4 cup fresh basil, sliced
- • Balsamic vinegar for drizzle
- • Pre-heat grill to medium heat
- • Slice watermelon
- • In a small bowl, combine EVOO (extra virgin olive oil), honey, and slat & pepper. Mix until well combined.
- • Using a large spoon, generously brush each side of watermelon with honey olive oil mix. Make sure entire watermelon is covered.
- • Grill each side of watermelon over medium heat for 2 minutes.
- • Arrange watermelon slices on plate and top with sliced mozzarella, cherry tomatoes, and fresh basil. Drizzle Balsamic vinegar over plate. (I used about 2 lid-fulls) Serve and enjoy!
- Double or triple recipe to make more servings in one sitting.
- Store in an airtight container in refrigerator for up to 3 days.
