This is my version of the traditional Caprese salad, and yes, I know I’ve gone way off script with it, but I know you’re going to love the sheer juiciness, and its cooling effect is hard to beat over summer.
Makes 1 large salad
Ingredients
2 decent handfuls rocket leaves
Small handful fresh basil leaves
1⁄2 small watermelon, chilled, cut into wedges, rind removed
2 cups strawberries, sliced
125g fresh mozzarella or bocconcini
1⁄2 cup sugar snap, garden or snow peas
6 tablespoons good olive oil
3 tablespoons balsamic vinegar
Squeeze of lemon or lime juice
Method
1. Select a large platter or shallow bowl. Assemble salad by arranging rocket and basil on the bottom, layering on watermelon and strawberries, and then topping with mozzarella and peas.
2. Whisk oil, vinegar and citrus juice together and drizzle over before serving.
Nici’s note:
Rocket is classified as a bitter food, and peas are legumes, as well as being packed full of fibre, so this salad is great news for good gut health.
