Here’s a simple summer twist on the classic Caprese salad: just add peaches! For the full post with more photos and details, click over to my post on the Better Homes & Gardens blog.
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 (5 pieces?), followed by a layer of finely chopped mint, basil (approx ¼ c 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!
By Erin Gleeson for The Forest Feast