When I saw this recipe for Watermelon Peach Caprese Salad on Joy the Baker, I had to make it right away. It has all my favorite foods of summer- watermelon, peaches, assorted heirloom tomatoes, and fresh herbs. The slices are arranged in a baking dish (or multiple small ones like I did), topped with fresh basil and mint, then drizzled with olive oil and balsamic vinegar.
This salad can be prepared in advance. Just wait on drizzling with the oil and vinegar and topping with herbs until right before serving.
I used a mixture of heirloom tomatoes, but any medium, in-season ripened tomatoes will work well. I also used small basil and mint leaves. If yours are larger, gently tear into smaller pieces.
Watermelon Peach Caprese Salad
Adapted from Joy the Baker
8-10 slices fresh watermelon
12-14 slices medium tomatoes
8-10 slices fresh peaches
10 slices fresh mozzarella
Coarse sea salt
Freshly ground black pepper
Olive oil for drizzling
Balsamic vinegar for drizzling
Small fresh basil and mint leaves
In single serving dishes or an 8×8 inch baking dish, arrange the watermelon, peach, tomato, and mozzarella in alternating slices.
Sprinkle with sea salt and pepper to taste, then drizzle with olive oil and balsamic vinegar. Top with basil and mint leaves and serve immediately or chilled.