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.