Jump to recipe

I love the balance of flavors and textures in a traditional caprese, but with a plentiful assortment of the fresh grown heirloom tomatoes available, I decided to switch things up by swapping red tomatoes for a green heirloom variety and adding watermelon slices for a refreshing, juicy crunch. Topped with a rich balsamic glaze and olive oil.


4 cups (3/4-inch) seeded watermelon cubes

4 heirloom tomatoes, sliced the tomatoes into quarter inch thick circles

1/2 pound fresh mozzarella cheese balls

12 fresh basil leaves, torn

1/3 cup extra virgin olive oil

Salt and black pepper to taste

Balsamic glaze to taste



On a large serving dish, alternate slices of mozzarella cheese, tomatoes and watermelon. Sprinkle with basil, salt and pepper.

Drizzle with olive oil and balsamic glaze and serve.