Watermelon Caprese

 

1 small seedless watermelon

16 oz. fresh mozzarella

Fresh basil leaves, as needed

A handful of fresh blackberries

3 T. pistachios, lightly salted, coarsely chopped

Fresh mint leaves, torn, for garnish

Balsamic glaze, as desired

Tajín, optional and as desired

 

Slice the watermelon into approximately ⅓- to ½-inch thick squares, about 2×2 inches. Slice the fresh mozzarella into pieces to match the thickness of the watermelon. On a serving platter, alternate slices of watermelon, mozzarella, and basil leaves. Scatter the blackberries and pistachios over and around the caprese and garnish with torn mint leaves. Just before serving, drizzle with balsamic glaze and finish with a light sprinkle of Tajín, if desired.