Italian caprese salad is a hot favorite amongst all salad lovers or Italian food lovers. These days we see a lot many variations in presentation of this salad. It is basically a very simple, easily doable traditional Italian summer dish. It is a perfect salad or appetizer.
I am very fond of the traditional caprese salad myself and today I hit a very interesting version of this salad done by Joy Wilson, which is not wholly traditional but done in a slight different way, I tried it skipping an ingredient and it still tasted so good that I thought of sharing the same with my readers too. Try out and you are going to fall in love with it; beat the summer heat with this version of incredible Insalata caprese.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
15 mins 5 mins 20 mins 4-6 Serving
Tomato – 3 large (cut into ¼ inch, 10-12 slices)
Fresh buffalo Mozzarella – 400 grams (cut into ¼ inch, 8-10 slices)
Basil leaves – 15-20
Mint leaves – 8-10 (roughly chopped)
Lemon juice – ¼ teaspoon (optional)
Watermelon – cut into ½ inch, 8-10 slices
Peach – 2 (cut into thin 8-10 slices)
Salt per taste
Ground black pepper
Balsamic vinegar -½ teaspoon (in case you are not using lemon juice) – optional
Extra virgin olive oil – for drizzling
- In a serving platter, layer the peach, tomato, mozzarella & watermelon.
- Mix the olive oil and lemon juice or balsamic vinegar and drizzle over the layered salad.
- Garnish with basil & mint leaves.
- Season with salt & ground pepper.
Note: Beat the heat with this incredibly delicious sweet & salty cold caprese salad. For home parties you can make the caprese sticks. Enjoy!
Recipe source & Picture courtesy: http://www.joythebaker.com(nicepic)
Categories: Soup & Salads