Watermelon Caprese with Lemon Arugula Pesto


  • GalbaniĀ® Fresh Mozzarella 16 oz., sliced
  • 6 1/2-inch slices of watermelon
  • 3/4 cup olive oil
  • 2 cups baby arugula
  • juice of 1 lemon
  • fresh green onion, chopped


  • In a food processor or blender, blend the baby arugula, lemon juice and olive oil until smooth. Set aside.
  • Remove the rind from the watermelon slices. Cut the slices into circles by trimming off the corners of the watermelon slices.
  • Place a slice of watermelon on a plate; spread a thin layer of pesto onto the slice, followed by a slice of GalbaniĀ® Fresh Mozzarella. Repeat layers offset on the previous layer.
  • Garnish with chopped green onion.