Our Go-To Salad for the Summer…
If you’re following me on Instagram, you’ll know that I’m all about light dishes this summer. There’s something about this hot weather which makes me crave salads. And this watermelon caprese salad is no exception. It’s been on our list of dinners every week for the past month.
I feel bad calling this a recipe post as there’s not much actual cooking going on. You simply chop the veggies, toss with some olive oil and serve. This watermelon caprese salad is light and delicious. You can have it as a side dish or serve as a main with some protein.
The watermelon is a great addition for a summer salad. I love mixing in fruit with dishes, it adds a whole other level to the dish. I also love going for the boujie tomatoes and getting them in different colours rather than the standard ones you get at the supermarket. There’s nothing wrong if they are the only ones available, but we eat with our eyes and taste wise, they add a whole other level to the dish.
Watermelon Caprese Salad.
You can really mix this salad up with different fruit and veggies. If you’re not a fan of watermelon, I’d use peaches (grill them for an added level of flavour), or strawberries and blueberries.
What makes a caprese salad is the tomatoes, mozzerella and basil, so don’t deter too much from the recipe. I also like to add chilli flakes for a kick. I understand this might be too much for some, so you can add as little or as much as you like.
I highly recommend this salad for your next summer barbecue, it’s certainly going to be a hit with guests.
Watermelon Caprese Salad
- 200g mixed cherry tomatoes
- ¼ watermelon
- ½ cucumber
- 100g baby mozzarella balls
- 1 lime, to juice
- basil leaves
- olive oil
- salt & pepper
- chilli flakes
- Halve cherry tomatoes, and add to a large serving bowl. Depending on the cucumber’s thickness, slice or chop so that pieces are similar in size to the cherry tomato halves, and add to the bowl.
- Chop watermelon to a similar size, and add to the bowl.
- Add the baby mozzarella balls, and add them to the bowl, along with the juice of your lime, the basil leaves, a big drizzle of olive oil, a big pinch of flaky salt & pepper, and a sprinkle of red pepper flakes.
- Use a serving spoon to gently toss it all together, then drizzle with a bit more olive oil and serve.