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.
Comments (2)
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!