Ingredients

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

Dressing:

• 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)

Instructions

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.

Dressing:

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.