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

Ingredients:

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

Instructions:

• 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!

Happy Cooking!!

Recipe source & Picture courtesy: http://www.joythebaker.com(nicepic)