Heirloom tomatoes, watermelon and fresh mozzarella turn Caprese into a juicy summer side. Basil Olive Oil gives it a fresh herbal finish, and Watermelon Balsamic brings out the sweetness in the melon and tomatoes. Serve it cold with grilled chicken or a piece of toast for the juices.

I N G R E D I E N T S :

• 2 heirloom tomatoes, sliced
• 1 cup watermelon, thinly sliced
• 8 oz fresh mozzarella
• 2½ Tbsp Rocky Mountain Olive Oil Basil Infused Olive Oil
• 2 Tbsp Rocky Mountain Olive Oil Watermelon Balsamic Vinegar
• Flaky salt
• Fresh basil leaves

I N S T R U C T I O N S :

1. Layer tomato, watermelon, and mozzarella on a platter.
2. Whisk basil oil and watermelon balsamic.
3. Drizzle generously.
4. Sprinkle with flaky salt and basil leaves.

N U T R I T I O N A L  I N F O :
Estimated per serving: 290 calories • 11g protein • 12g carbs • 22g fat • 320mg sodium

Estimated values may vary based on cheese portion, watermelon size, and ingredient brands.