• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Watermelon Peach Caprese Salad

June 1, 2015 by Joy the Baker 35 Comments

Jump to Recipe

Watermelon Peach Caprese Salad

Yea.  I definitely stood in the kitchen, staring at this gorgeous summer salad, wondering/hoping/wishing/longing to put all of these ingredients between two slices of bread to make an extra buttery, extra mozzarella-y grilled cheese.

I think watermelon in a sandwich might be out-of-bounds.  I think this ultra fresh summer salad belongs on a plate with a knife and fork.  I think I just want to turn everything into a grilled cheese sandwich.

Related:  Lasagna Grilled Cheese

Summery goodness!  And the great news is that tomatoes and watermelon are only going to get better as we get deeper into summer.

Now excuse me while I go daydream more grilled cheese situations.

Watermelon Peach Caprese Salad

Watermelon Peach Caprese Salad

This salad is perfectly simple.  Nature does all the heavy lifting.  There are no tricks, just big beautiful summer flavors!

Watermelon is cut into squares, away from the rind.   Peaches are ripe and sliced.

Tomato is sliced thick.  Mozzarella is sliced divine.

Fresh herbs, too!  I like basil to compliment the tomatoes and mint to compliment the watermelon.

Watermelon Peach Caprese Salad

And we stack!  Just layering juicy watermelon with fresh tomatoes and peach.  Liberal amounts of olive oil and balsamic vinegar brighten the salad.  Salt and fresh ground pepper make it dang near perfect.

Too easy?  Too easy and so delicious.

This salad will also last a few days in the fridge.  It’s durable and extremely satisfying.  Happy days to us!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Watermelon Peach Caprese Salad

  • Author: Joy the Baker
  • Prep Time: 15
  • Total Time: 15 minutes
Pin Recipe
Print Recipe

Ingredients

Scale
  • 8 to 10 slices fresh watermelon
  • 12 to 14 slices fresh tomatoes
  • 8 to 10 slices fresh peach
  • 8 to 10 slices buffalo mozzarella
  • fresh basil leaves
  • fresh mint leaves
  • olive oil
  • balsamic vinegar
  • salt and pepper

Instructions

  1. This recipe is so simple!
  2. Stack and layer together watermelon, tomato, peach, and mozzarella slices. Garnish with fresh basil and mint leaves.
  3. Drizzle liberally with olive oil and balsamic vinegar.
  4. Sprinkle generously with salt and pepper. Serve chilled. It’s delicious!


Nutrition

  • Serving Size: 4

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Dinner, Fruit, Gluten-Free, Recipes

Previous Post: «
Next Post: Gluten-Free Dairy-Free Angel Food Cupcakes with strawberries »

Reader Interactions

All Comments
I Made This
Questions
  1. Edenpassante

    March 9, 2016 at 1:27 pm

    What a beautiful salad! I wish it was summer time! Love all those flavors!

    Reply
  2. Tara

    August 10, 2015 at 4:14 pm

    This was absolutely delicious! I love that it has all the best foods of summer in one.

    Reply
  3. Emily | Rainbow Delicious

    June 12, 2015 at 11:05 pm

    I made this tonight and brought it to a picnic “music in the park” event and it was fabulous! We all enjoyed it. I have made peach caprese salads before but I loved the addition of watermelon and mint. Would be amazing with a white peach balsamic!

    Reply
  4. Astrid

    June 7, 2015 at 6:16 am

    I made this salad for our neighborhood block party. Everyone was very happy to have a healthy option and those “brave” enough to try the fun combination loved it. Also, now I have some wonderful balsamic and olive oil in my pantry which is always a plus. Thank you for the idea!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Dinner

Guest: Julia Turshen’s Chicken Francese

Welcome our first December guest – Julia Turshen! Julia Turshen is a best selling cookbook author, food writer, chef, and food equity advocate. She lectures on food and home cooking and has published four solo books on the subject and has contributed to many others in collaboration or as a writer. She hosts the podcast…

Read More

Texture of homemade hamburger helper in pot.
One-Pot Homemade Hamburger Helper with Sneaky Veggies

You’ll be making this homemade hamburger helper recipe for dinner at least once a month. It’s a hearty and comforting dish and jam packed with secret veggies. Not that we need to keep veggies a secret but… sometimes we do. Let’s make classic Helper from scratch! Your kids (or the child inside your heart) will…

Read More

Serving chicken from baked nashville hot chicken.
One-Pot Stovetop Nashville Hot Chicken

This One-Pot Stovetop Nashville Hot Chicken recipe is an easy and satisfying weeknight meal baked with pickle rice and topped with a sweet heat spice glaze! Grab your Le Creuset and let’s make dinner! If you’ve ever had a plate of Nashville’s original hot chicken, you know what it means to cry at the lunch…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

Baked pull apart garlic bread baked in a loaf pan.

Erin’s Roasted Garlic Herb Pull-Apart Bread

LET’S MAKE COOKIES!

Raspberry linzer cookie recipe stacked on baking sheet.

Raspberry Lemon Linzer Cookies

Iced Oatmeal Cookies layered on a cooling rack.

Eggnog Iced Oatmeal Cookies

My 12 Best Christmas Cookie Recipes

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
My prayer is that we are fortified, flexible, and My prayer is that we are fortified, flexible, and well fed this year.
Homemade Hamburger Helper with Sneaky Veggies. ⁣ Homemade Hamburger Helper with Sneaky Veggies. ⁣
⁣
The thing is, you think you’re making enough for leftovers but somehow it’s all gone in one sitting. It’s that good. Recipe linked in the bio. Xo
I made these Almost Almond Croissant with a sheet I made these Almost Almond Croissant with a sheet of puff pastry and half a log of almond paste. Consider this a max volume weekend treat. ⁣
⁣
You’ll need:⁣
- A thawed sheet of puff pastry, fridge cold⁣
- 3.5 ounces or half a log of almond paste cut into 12 even-ish pieces⁣
- An egg beaten for egg wash, with a splash of heavy cream and a glug of vanilla bean paste for extra luxury⁣
- Sliced almonds⁣
- Powdered sugar ⁣
⁣
Lightly roll a sheet of puff pastry and slice into six rectangles. ⁣
Brush each rectangle with egg wash. Arrange each with two slices almond paste. Pull two corners of the puff pastry up and over the paste, pressing lightly to seal. Brush lightly with egg wash. ⁣
⁣
Transfer to a small, parchment lined baking pan and allow to rest in the freezer while the oven preheats to 425 degrees f. ⁣
⁣
Bake from chilled for 12 minutes. Remove from the oven and again lightly brush with egg wash. Top with almond slices and bake for 6-8 minutes more. Keep an eye as to not burn the almonds. ⁣
⁣
Remove from the oven and allow to cool slightly before dusting with powdered sugar and enjoying warm.
No hesitation. Marshmallows in every cookie. ⁣
⁣
Peanut Butter Fluffernutter Cookie recipe linked in the profile. 💋
🙋‍♀️ if you buy bananas just so they can 🙋‍♀️ if you buy bananas just so they can languish on the counter long enough to be baked. ⁣
⁣
These Almond Flour Banana Bread cookies are stacked with walnuts and chocolate and one of the best way I know how to celebrate a speckled banana. Find the recipe linked in the profile! xo #bananabread #glutenfreerecipes #joythebaker #cookies #bakingrecipes
Just tryna get the most cheese on my most simple s Just tryna get the most cheese on my most simple small-batch bagel recipe. Get in on this with me: ⁣
⁣
2 Easy No Yeast Bagels⁣
1/2 cup self-rising flour⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)
1 large egg, beaten for egg wash⁣
1/3 - 1/2 cup grated gouda or gruyere⁣
Everything bagel seasoning⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣
⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣
⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣
⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣
⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up