Summer Caprese with Watermelon “Mary” Vinaigrette
This caprese salad with watermelon recipe makes the best of summer produce, and gives it a boozy boost. To save time, make the dressing in advance. This recipe is courtesy Jamie McFadden of Cuisiners Catered Cuisine and Events
3 cups watermelon, rind removed
1 cup vegetable juice (such as V8)
1⁄4 cup vodka
1 clove garlic, smashed
1 tablespoon kosher salt
1 tablespoon freshly ground black
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1⁄2 cup extra-virgin olive oil
1 red tomato, cut into 4 slices
1 yellow tomato, cut into 4 slices
1 heirloom tomato, cut into 4 slices
Kosher salt and freshly ground black pepper, to taste
8 fresh basil leaves
12 melon-ball-size scoops of seedless watermelon (reserve remaining melon)
4 ounces goat’s milk blue cheese crumbles
FOR THE VINAIGRETTE:
Combine all ingredients in a blender until smooth. Taste and adjust seasoning. Cover and refrigerate for up to 4 days.
Lay out all of the tomato slices on a cookie sheet and sprinkle with salt and pepper. Place a red tomato slice on each of 4 salad plates in the upper center of the plate and top with a basil leaf. Work clockwise to create a semi-circle, with a yellow tomato slice topped with a basil leaf, then an heirloom tomato topped with a basil leaf. Place 3 watermelon balls around tomatoes, and drizzle plate with vinaigrette. Sprinkle goat cheese evenly over tomatoes.
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