Watermelon Caprese with Mozzarella di Bufala, Basil and Mint

The past few days on the island called for light and easy treats from the kitchen - it's been hot in Malta and quite a challenge for a northern girl like me. I witnessed 50°C (122°F) measured in the sun and, although I prefer warmth over cold, it's been beyond enjoyable. The sea is my daily escape, whenever I get the chance to jump into the cool waters, it feels like my brain cells finally start working again. There's a reason why life's pace is slower in the Mediterranean, the body just can't cope any other way. Luckily, we're off to Berlin today and we'll have 3 weeks to cool off a little before we get back to Malta's burning sun.

On the culinary side, I tried to defy the extreme weather conditions with lots of water, juicy peaches and melons. I noticed a growing watermelon trend in the web in the past few weeks that I had wanted to avoid. It felt like a flood of melon popsicle, melon soup and melon salad recipes - no need to bother you with another one on eat in my kitchen. But then, I thought of this delicious combination of chilled watermelon, creamy mozzarella di bufala, olive oil, sea salt, basil, mint and a little black pepper and I thought it wouldn't be fair not to share this easy pleasure. If you find yourself in the Mediterranean, or anywhere else in the world where the temperatures seem unbearable and where sweet and juicy watermelons are accessible, prepare a plate of melon caprese, slow down and relax!