A recipe for Watermelon Peach Tomato Salad! Watermelon, peach, and tomato slices are served with a light balsamic dressing.

Watermelon Peach Tomato Salad in a large blue and gray bowl.

I first came across the inspiration for this Watermelon Peach Tomato Salad over on Joy the Baker and it has such a wonderful combination of summer produce.

Best of all, the salad comes together in minutes with very little prep. The longest part is slicing all the fruit.

In my version, fresh watermelon, tomato, and peach slices are gently tossed together in a large bowl with torn mozzarella pieces.

To finish, the Watermelon Peach Tomato Salad is topped with a sprinkling of herbs and a drizzle of a homemade balsamic-based dressing.

A Few Salad Tips

Aerial view of Watermelon Peach Tomato Salad in a bowl next to wooden spoons, watermelon slices, lemon, mint, and basil.

This recipe is best with fresh, in-season watermelon, peaches, and tomatoes.

I used two medium tomatoes on the vine. For even more variety, you can use a couple of heirloom tomatoes or swap for two handfuls of colorful halved cherry tomatoes.

For a creamy contrast to all the fruit, I added torn pieces of fresh mozzarella. Another option is smaller fresh mozzarella balls such as Ciliegine or Bocconcini Mozzarella.

If avoiding dairy, omit the mozzarella.

My basil and mint leaves were small. If using larger leaves, gently tear them into smaller pieces or thinly slice.

Don’t love mint? It can be substituted with more basil. Want to add a bit more green? I often enjoy this salad with a handful of arugula.

The balsamic dressing can be made up to a couple of days in advance. Adjust the flavors to taste. If not using immediately, store in the refrigerator in an airtight container. Bring to room temperature before serving.

If the honey is too thick to blend into the dressing, heat it for a few seconds in the microwave just until barely runny.

Stir the dressing until the ingredients are blended back together before serving. It will separate with time.

Everything is best right after assembling. The tomatoes will lose their texture and flavor when refrigerated. The dressing will also soak into the watermelon and other ingredients.

Looking for more watermelon recipes?

Try my:

Close up of Watermelon Peach Tomato Salad in a bowl with watermelon slices, lemon, and basil in the background.

This recipe was originally posted in August 2015 and updated in August 2024.

Watermelon Peach Tomato Salad Recipe

Adapted from Joy the Baker

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Watermelon Peach Tomato Salad

A recipe for Watermelon Peach Tomato Salad! Watermelon, peach, and tomato slices are served with a light balsamic dressing.

Course Salad

Cuisine N/A

Keyword balsamic, basil, mint, mozzarella, peach, salad, summer, tomato, watermelon

Prep Time 15

Cook Time 0

Total Time 15

Servings 4 Servings

Ingredients

Balsamic Dressing:

1/4 cup (60 milliliters) olive oil
1 1/2 tablespoons (22 milliliters) balsamic vinegar
1 tablespoon (15 milliliters) freshly squeeze lemon juice
2 teaspoons honey
1/4 teaspoon salt
Pinch freshly ground black pepper

Watermelon Peach Tomato Salad:

1 1/2 pounds (680 grams) fresh watermelon cut into 1-2 inch (2.5-5 centimeter) pieces
2 fresh peaches cut into thin wedges
2 medium tomatoes cut into thin wedges
8 ounces (227 grams) fresh mozzarella torn into 1 inch (2.5 centimeter) pieces
2 tablespoons fresh mint leaves
2 tablespoons fresh basil leaves

Instructions

To make the balsamic dressing:

In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper until well combined. Set aside.

To assemble the salad:

In a large bowl, gently toss together the watermelon, peach, tomato, and mozzarella until evenly distributed.
Sprinkle the fresh mint and basil leaves over the top.
Stir the balsamic dressing back together if it has separated, then drizzle over the salad.
Serve immediately.