I love the balance of flavors and textures in a traditional caprese, but with a plentiful assortment of the fresh grown heirloom tomatoes available, I decided to switch things up by swapping red tomatoes for a green heirloom variety and adding watermelon slices for a refreshing, juicy crunch. Topped with a rich balsamic glaze and olive oil.
4 cups (3/4-inch) seeded watermelon cubes
4 heirloom tomatoes, sliced the tomatoes into quarter inch thick circles
1/2 pound fresh mozzarella cheese balls
12 fresh basil leaves, torn
1/3 cup extra virgin olive oil
Salt and black pepper to taste
Balsamic glaze to taste
On a large serving dish, alternate slices of mozzarella cheese, tomatoes and watermelon. Sprinkle with basil, salt and pepper.
Drizzle with olive oil and balsamic glaze and serve.