watermelon + nectarine caprese salad
Mom gives a hefty thump thump to see which gives the hollow reply of a sweet, juicy center. I wrap my arms around the chosen one, being careful to hold it tightly. When we get home, she’ll takes out the largest cleaver. Thwack! Thwack thwack thack I watch with fascination as she makes quick work of the watermelon, reducing it to perfect cubes. As she cuts, I grab at the thick rinds to munch on any lingering bits. Perfection.
Watermelon is a quintessential summer fruit of my childhood. We have always salted ours before eating. The salt lets the sweetness of the melon blaze through.
Let’s making something brilliant with this. Add nectarines for diversity, mozzarella because cheese you know, some basil and mint for herby goodness, and balsamic glaze for tang. All things are excellent separately but together..phenomenal.
watermelon + nectarine caprese salad//
1/4 medium watermelon, cubed
2 nectarines, sliced
4 ounces mozzarella, cubed
1/3 cup basil
1/4 cup mint
1/2 tablespoon coarse sea salt
2-3 tablespoons balsamic glaze*
Toss ingredient together. Refrigerate until ready to serve.
2 cups balsamic vinegar
1/2 cup sugar
Combine over medium heat until sugar has dissolved. Bring to a boil and then let simmer for about 20-30 minutes, or until glaze is reduced to half. Let cool and store in a jar. Refrigerate.