[2] When tomatoes are their most delicious, try this “double tomato Caprese”: beefsteak and cherry tomatoes (photo courtesy Elegant Affairs Caterers).

[3] Another way to enjoy Caprese: in an avocado boat (here’s the recipe from Souffle Bombay).

So don’t hesitate to serve red, white and blue-themed food and drink.

Here are more than 50 recipes, for everything from breakfast to cocktails, lunch to desserts.

Here’s an addition to the list, a recipe sent to us by Gina Homolka of Skinnytaste. She specializes in healthy, low fat, family-friendly recipes. Sign up to get email recipes at SkinnyTaste.com.
 
 
EASY CAPRESE, FOR A HOLIDAY OR ANY DAY

Americans love Caprese salad, so called because the idea was brought to the U.S. by vacationers on the isle of Capri (the scoop).

Gina says: “I love the salty-sweet combination of watermelon, mozzarella, arugula and balsamic—a delicious twist on the classic Caprese which is usually made with tomatoes, mozzarella and basil (photo #1).

“I’m actually not a huge fan of tomatoes until late August when they are falling off my tomato plants, so watermelon is a great alternative.

“Cutting the watermelon with a star-shaped cookie cutter makes these perfect for Memorial day or July 4th.”

This is an easy recipe, no cooking required: four basic ingredients plus seasonings and a star-shape cookie cutter.

You can prep the salads in advance and leave them in the fridge until you’re ready to serve.

More advice from Gina: “I buy my fresh mozzarella in a local Italian deli and they even slice it for me on their slicer, which saves me time. I finish the Capreses with Modenacrem Balsamic Glaze from Delallo (I love this stuff!!).

“Buying balsamic glaze is a huge time saver. The alternative is to simmer balsamic on the stove until it reduces down.”
 
 
RECIPE: WATERMELON CAPRESE SALAD

Ingredients For 8 Servings

 
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Preparation

1. CUT 16 stars from the watermelon, about 1 ounce each). Save the excess watermelon for another use.

2. ARRANGE half of the watermelon slices on a platter. Layer with mozzarella and arugula; drizzle each with 1/4 teaspoon olive oil. Add a pinch of salt and optional pepper to each.

3. TOP with a final star, drizzle each with balsamic glaze and serve.

*We have a selection of flavored coarse sea salts, and used rosemary sea salt for an extra hint of flavor. You can also make flavored sea salt by mixing coarse sea salt with a dried herb of choice.