Watermelon Caprese Salad
By: Pamela Santaluce
Switching tomatoes for watermelon, mozzarella for feta and basil for mint leaves makes this salad the most refreshing side dish or appetizer.
3 cups watermelon
8 oz feta or goat cheese
1/2 cup mint, roughly chopped
1/4 cup pecans
Olive oil, sea salt, pepper to taste
ONE: Using an ice-cream scooper or anything similar, scoop out as many servings of watermelon as desired and add to serving plate.
TWO: Sprinkle raw pecans over watermelon, crumble feta or goats cheese over-top and Add fresh mint leaves
THREE: Drizzle olive oil generously, sprinkle sea salt/pepper and add honey overtop if you prefer more sweetness.
COOKING TIP: Roasted pecans by drizzling maple syrup and cayenne pepper or chili powder for extra kick (spread and lay in a flat oven-safe tray and bake for 10-12 min at 350F)