This is the second recipe in a two-part series that I have created in collaboration with Galbani cheese using their soft mozzarella. I am such a fan of the classic caprese salad – an Italian crowd favourite of mozzarella, fresh tomato and basil leaves. I’ve done many caprese variations on my blog, but this is a fresh take using summer fruit instead of tomato and it works beautifully!
I’ve used a fruit baller to create beautiful watermelon balls (that almost resembles skinned tomatoes), or you can also use an ice-cream scoop. Then I added sliced nectarines, sliced mozzarella, fresh basil leaves, olive oil and balsamic vinegar, and lastly some salt flakes and freshly ground pepper. The sweet fruit pair incredibly well with all the savoury notes of the classic caprese – such a great, fresh, summery combo!
Ingredients: (serves 6 as a side salad)
- about 4 cups fresh watermelon, scooped into balls (or sliced into blocks)
- about 4 ripe nectarines, sliced into wedges
- 2 x 125 g balls of Galbani mozzarella, sliced
- a handful fresh basil leaves
- salt & freshly ground pepper, to taste
- extra virgin olive oil, for drizzling
- balsamic vinegar, for drizzling
- Arrange the scooped/sliced watermelon, nectarines and mozzarella on a large salad platter.
- Scatter with basil, then season with salt & pepper and drizzle with olive oil and balsamic vinegar.
- Serve at once, along with crusty bread to mop up the dressing.
Note: This salad needs to be served directly after plating, as it can wilt on standing.