Caprese Tomato & Melon Stacks
This twist on a traditional Caprese salad takes the fresh flavours of tomatoes, basil and Bocconcini cheese and adds the sweetness of watermelon and tang of vinegar, all in attractive stacks. Serve as an appetizer for a summer meal, or as a delightful snack on their own.
Nutritional information
Per serving
Energy:
207 Calories
Protein:
8 g
Carbohydrate:
34 g
Fat:
6 g
Fibre:
2.2 g
Sodium:
239 mg
Top 5 Nutrients
(% DV*)
Calcium:
6 % / 75 mg
Vitamin C:
66 %
Magnesium:
22 %
Vitamin A:
21 %
Pantothenic Acid:
16 %
*percentage of daily value
Ingredients
- 1/2 cup (125 mL) white wine vinegar or white balsamic vinegar
- 2 tbsp (30 mL) fresh basil, chopped
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 6 pieces of watermelon sliced in triangles (each 3 in (7.5 cm) wide by ½ in (1 cm) thick)
- 4 balls Bocconcini cheese (about 3-1/2 oz/100 g)
- 2 plum tomatoes
- 12 very small fresh basil leaves
- 12 toothpicks
- Freshly cracked black pepper
Preparation
- In a large shallow dish or container, combine vinegar, chopped basil, salt and pepper.
- Cut rind from each watermelon slice; cut each slice in half on a diagonal to make 2 triangles. Cut each Bocconcini cheese ball into 6 slices, for a total of 24 slices.
- Add watermelon and Bocconcini slices to vinegar mixture, tilting dish to coat. Cover and let marinate in the refrigerator for at least 30 minutes or up to 8 hours.
- Cut tomatoes crosswise into twelve slices, each about 1/4 inch (0.5 cm) thick. Dip into marinade to coat both sides.
- For each stack, layer a slice of melon, a slice of Bocconcini, a slice of tomato, and another slice of Bocconcini. Top with a basil leaf and stick a toothpick vertically in the centre to secure stacks. Discard excess marinade.
- Arrange stacks on a platter or individual serving plates and sprinkle with fresh cracked pepper.
You’ll need a wedge about one-eighth of a medium-size watermelon, or half of a mini watermelon to cut the triangles for this recipe.
You can start marinating the bocconcini up to 24 hours ahead of serving but the watermelon is best if marinated up to 8 hours. The assembled stacks can be covered and refrigerated for up to 4 hours before serving.
Replace the watermelon with twelve 1-1/2 inch (3.5 cm) triangles or wedges, about 1/2 inch (1 cm) thick, peeled honeydew melon, or use a mixture of watermelon and honeydew.
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