Watermelon, Peach, Tomato & Basil Caprese Salad

WRITTEN BY

SERVES:

4 (AS A SIDE)

Prep Time:

10 MINUTES

Cook Time:

This isn't your standard caprese. Juicy watermelon and peak-season peaches turn up alongside ripe tomatoes, fresh mozzarella, and basil for a salad that's equal parts refreshing and satisfying. It's a clever way to use peaches when they're at their sweetest, and the watermelon brings a mild, melon-y contrast that works surprisingly well with balsamic. Layer it up, drizzle generously, and serve it straight away while everything's at room temperature and the fruit's still got that just-sliced juiciness.

‍

_INGREDIENTS:

3 cups watermelon, rind removed and cut into medium triangles
4 tomatoes, sliced
3 flat peaches, sliced
2 mozzarella balls, torn or sliced
Salt and freshly ground black pepper
Olive oil, for drizzling
2 Tbsp balsamic glaze
1 cup fresh basil leaves, torn

_{INSTRUCTIONS:}

Using a sharp knife, remove the rind from the watermelon and cut into medium-sized triangles. You'll need about 3 cups (roughly 3 wedges from a small watermelon).
Slice the peaches and tomatoes.
Slice or tear the mozzarella.
On a large serving plate, scatter half of the watermelon, peaches and tomatoes. Add half of the mozzarella on top.
Season lightly with salt and pepper, then drizzle with olive oil and a little balsamic glaze.
Layer the remaining watermelon, peaches, tomatoes and mozzarella on top.
Season again with salt and pepper, drizzle with olive oil and the remaining balsamic glaze.
Finish with freshly torn basil leaves and serve immediately.

Best served fresh while the fruit is juicy and the mozzarella is at room temperature.

wonkybox

WRITTEN BY

ABOUT