There’s nothing that screams summer like a caprese salad. It’s a contender for the simplest appetizer or side dish around because it lets the ingredients do all the work. Typically, what makes or breaks a solid caprese are the tomatoes (never ever order a caprese in the dead of winter, people!), so while I anxiously await their arrival here on the East Coast, I decided to swap in seasonal fruit: cantaloupe, watermelon, strawberries, cherries, and nectarines. The rest—mozzarella, basil, and balsamic—stays exactly the same.
STRAWBERRY-NECTARINE CAPRESE
Layer sliced strawberries and nectarines (or peaches) with mozzarella and basil and drizzle with balsamic.
CHERRY-CANTALOUPE CAPRESE
Layer cubes of cantaloupe with halved and pitted cherries with mozzarella and basil and drizzle with balsamic.
WATERMELON CAPRESE
Layer squares of watermelon with mozzarella and basil and drizzle with balsamic.
[“source-delish”]
