Tomato, Watermelon, & Lime Caprese Salad

Looking for a simple, healthy salad bursting with flavor to add to your plate this week? Take advantage of the bounty in farmer's markets--or, if you are lucky, your own garden--with this beautiful and delicious caprese salad recipe created by member and award-winning baker Greg Berger of Fresh Bread Daily. Take it away, Greg!

September in Sacramento is the perfect confluence of watermelon, heirloom tomatoes and basil at our farmers markets. It’s peak time to gather them all, and usually at great prices. This is a twist on the traditional Caprese Salad. The addition of watermelon brings a juicy sweetness, and the lime gives a little tart kick to it. I used a circle cutter to trim the melon, but use whatever you have! You can cut them any way you want, and no real need to stack (it just looks fun!)CapreseSalad_SQUARE

Because this dish is so simple, it’s important to use fresh, ripe ingredients and the best olive oil you have. I used locally produced Cobram Estate Extra Virgin Olive Oil in this salad.

INGREDIENTS

Watermelon

Sea salt

2 Large Heirloom tomatoes Freshly ground black pepper
1 Fresh Mozzarella ball Extra-virgin olive oil
Fresh basil leaves Balsamic vinegar
  Lime Zest

DIRECTIONS

Note: The amount of each ingredient above is really personal preference. You can go lighter on the cheese or on the oil simply by slicing more thinly or adding less.

Slice the tomatoes into quarter inch thick circles. Slice the fresh cheese into quarter inch thick circles. Cut the watermelon into quarter inch thick slices, then use a circle cutter or a knife to cut circles into each slice of melon.  

On a plate, place a few basil leaves, then a slice of tomato, then cheese, then watermelon, with a few torn basil leaves between each layer. Repeat. Top with more basil, then drizzle olive oil and balsamic vinegar over the stack. Finish with salt, pepper, then grate a little lime zest over the whole thing for an extra zing of flavor.

This may be served as an appetizer, size dish, or entree.  Enjoy!

Greg_BIO_croppedBorn and raised in Ohio, Greg moved West first to Chicago then to San Francisco, before settling in Sacramento. He owns a design studio in Sacramento called Pomegranate Design that focuses on graphic design for non-profits and the restaurant industry. After reading a book about sourdough bread, he took up baking as a hobby. Since then, baking has become a passion and a side hustle. He has won blue ribbons for the past 4 years for his breads at the California State Fair, has created bread recipes for some of Sacramento's top restaurants, and has baked buns and rolls for charity events like the Sacramento Burger Battle and the Sacramento Sausage Fest.  Greg is the author of Buns & Burgers.  You can find for of Greg's food on Instagram @thefreshbreaddaily and online at The Fresh Bread Daily