Charity D'Amato is a small businesses owner, graphic designer, blogger (at I Heart Cleveland), pug mom, Airstream enthusiast, and Cleveland cheerleader. She is passionate about home interiors, family, entertaining, style, food, the arts, and her northeast Ohio community. There are never enough hours in the day for all the creative projects she wants to accomplish, so let's GET THIS PARTY STARTED!
Summer is a great time to experiment with fresh produce and ingredients found at your local farmers market. I love a good caprese salad made of sun-ripened tomatoes, fragrant basil, and fresh mozzarella. For a fresh spin on this traditional salad, I tossed in some leftover watermelon and home-grown cucumber.
Photo: Charity D'Amato
Watermelon Caprese Salad
1 cup cherry tomatoes, straight from the vine 1 cup fresh mozzarella balls Handful of fresh basil, rolled tightly and trimmed 1/2 English cucumber 1/4 ripe seedless watermelon Olive oil and salt, to taste
Chop watermelon in small chunks. Cut cherry tomatoes in half and cucumber in small pieces. Chiffonade basil. Gently mix together. Toss with good olive oil and salt. Then gently add in fresh mozzarella and serve at room temperature for the best flavors.
This salad pairs well with a juicy steak hot off the grill, zesty chicken kebabs, or all by itself with a good crusty bread.
Enjoy your summer by exploring new flavor combinations such as this one!