Watermelon stuffed with mozzarella and olives
Preparation Time: 10 min
Watermelon stuffed with mozzarella and olives is a quick and easy idea to bring a fresh and creative appetizer to the table. Ready in 10 minutes, this summery dish is perfect for sharing during a dinner with friends.
250 g of buffalo mozzarella morsels
1 small watermelon
100 g of black and green olives
extra virgin olive oil
Watermelon, mozzarella and olives: three foods that often (and gladly) characterize the summer table. So why not combine them in one fresh and creative dish? So here is the watermelon stuffed with mozzarella and olives, a quick and easy appetizer to prepare, perfect to share during a summer dinner (or mid-August lunch) with friends or family.
In summer, in fact, we are always looking for recipes that do not need to turn on the stove like these 15 quick, easy and healthy salads perfect for when it's hot or that can be made in a short time (see under cold pasta): hollowed-out watermelon is an excellent solution that combines the two instances and that enters by right among the ideas of quick and easy appetizers ideal for the summer.
Among the most creative recipes with watermelon in the dessert version, however, are the cold watermelon cake, the watermelon cake and the watermelon and blueberry skewers.
Preparing the watermelon stuffed with buffalo mozzarella and olives is quick and easy. First, remove the top of the watermelon with a sharp knife. Dig the fruit with a digger or with the help of a spoon so as to use as much pulp as possible. Remove the seeds and cut into cubes possibly of the same size.
Drain the buffalo mozzarella bites (which you have kept out of the refrigerator in their water) and fill the watermelon with the bites, olives and its pulp. Season with a little olive oil and fresh thyme. Serve immediately.