The ultimate summer salad – Insalata Caprese – with a refreshing fruit twist of watermelon and cantaloupe.
School officially ended on Tuesday at noon, the husband is out of town, the 8 year old doesn’t start camp until next week and you could pretty much fry an egg on the sidewalk for the past 10 days.
This all calls for a short and sweet post featuring a short and sweet recipe.
I pretty much eat a variation of the caprese salad (tomato, fresh mozzarella, basil and olive oil) all summer long. It’s easy, no-cook, refreshing, in season and so versatile.
Or a fruit salad in this case.
I’ve included a recipe but you really don’t need one – just use whatever type of melon – or summer stone fruit like peaches, plums, cherries, nectarines – you have on hand tossed with tomatoes, fresh mozzarella, basil, olive oil, balsamic vinegar and a little salt & pepper.
Done.Melon Caprese Salad: easy to make this ultimate summer fruit salad via @tspbasil Click To Tweet Print
Recipe note: If you got the grill going, first grill slices of melon and then cube and toss with rest of ingredients. (This grilled watermelon salad rocked my summer menu last season!)
Do you like caprese salads? What’s your favorite way to serve fruit in the summer?