August 6, 2012
The Forest Feast: Watermelon Salad
Nothing says summer like watermelon! Slice watermelon into approx 1 inch rings, then remove the rind from each slice with a small knife. Place one watermelon “round” onto each salad plate, then top with a layer of thinly sliced fresh mozzarella (about five pieces, or however many you fancy!), followed by a layer of finely chopped mint, basil (approx 1/4 cup each) and a sprinkling of nuts (I used almonds and walnuts, but you can use any kind).
Drizzle with a bit of olive oil and sea salt before serving. Enjoy with a fork and knife — a light yet filling salad!
All photos and illustration by © Erin Gleeson and originally posted on The Forest Feast.
2 Comments
Erin, this sounds delicious. Have you ever tried subbing feta for mozzarella? If not, you should. It’s ridiculous good, and is a common Persian combination.
thanks, Pay!
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