There’s nothing that says “summer is here” better than a caprese of homegrown tomatoes slices interspersed with slivers of fresh Mozzarella and basil leaves. All drizzled with balsamic vinegar.
But Russ and Deb said the dish is equally good when you sub watermelon for the tomatoes. And why not? Both are botanically fruits.
My son and daughter-in-law first ate the watermelon salad in a Washington restaurant and later at Tony’s here in St. Louis. The eastern version was drizzled with balsamic; Tony’s got a red wine vinegar treatment. Both were great, they said.
We had some tasty balsamic at the farm, so we went with that. Whether you use tomatoes or watermelon, both make a wow presentation for a buffet or cookout.
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