Balsamic Caramelized Onion Caprese
This homage to an Italian staple features sweet caramelized onions sautéed in balsamic vinegar, spooned over cut watermelon and slices of creamy buffalo mozzarella. Garnish with fresh basil for a delicious, light summer salad.
Recipe courtesy National Watermelon Promotion Board
| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- 1/4 cup olive oil
- 1 large sweet onion peeled and thinly sliced
- 1/2 cup extra dry vermouth
- 2 tbsp sugar
- 1/4 cup aged balsamic vinegar
- 1 lb buffalo mozzarella sliced into 15 slices
- 15 squares watermelon cut 2-1/2-inches (6 cm) wide, 1/2-inch (1 cm) thick
- 1 cup fresh basil leaves
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- In a large heavy skillet, heat oil over medium-high heat.
- Add onions and sauté for about 5 minutes until onions are golden in colour and slightly toasted.
- Reduce heat to medium. Add the vermouth and sugar to the pan and simmer until most of the liquid has evaporated from the pan.
- Stir in the balsamic and sauté another few minutes. Remove from heat and cool.
- Alternate slices of mozzarella and watermelon on a serving platter or up to 4 individual salad plates.
- Spoon onion mixture over watermelon and mozzarella slices. Garnish with fresh basil.
Recipe Notes
Per Serving: About 440 cal, 13 g pro, 21 g total fat (9 g sat fat), 50 g carb, 3 g fibre, 45 mg chol, 45 mg sodium.
