Summer Caprese Salad


Strawberry Compote:

  • 500 gr of strawberries cut in 2 or 4 depending on the size
  • 250 gr of granulated sugar
  • 30 gr of lemon juice


  • 1/4 of a watermelon
  • 1 mozzarella di buffala
  • a couple of basil leaves
  • 2 small baby cucumbers
  • balsamic vinegar glaze (to taste and presentation)


Strawberry Compote:

  1. Bake in the oven at 200°F for approximately an hour and a half (until strawberries are completely dehydrated and juice looks like syrup) making sure to stir a couple of times in the process.
  2. Let cool down and keep refrigerated.
I did half the recipe because I was serving 2 people.


It is a very artistic recipe so feel free to present as you wish and you could even involve your kids in the process. Instead of assembling my caprese horizontally I decided to do it vertically. I used the end of a piping as a mold to shape my watermelon and mozzarella as it was almost the same size as my cucumbers. Every little tower had a different combination but I tried my best to divide the flavors and textures equally. For example, cheese and watermelon has a softer texture so by adding the cucumber in the middle you had crunch which makes it a lot more pleasant. Still, every tower contained the following elements: 1 piece of mozzarella, 1-2 pieces of watermelon, a couple basil leaves, a couple pieces of cucumber, strawberry compote and balsamic vinegar glaze.


Megan Chartrand-Robichaud

January 21, 2020