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Watermelon Caprese | No Thanks to Cake

Inspired by a beautiful day at Ponte Winery in Temecula, check out this unique twist on a caprese salad.
Servings 1


  • 2 slices heirloom tomato, yellow and red
  • 2 slices watermelon, seedless
  • 2 thin slices fresh mozzarella (about 2 oz.)
  • 4 leaves basil
  • ½ Tbsp. olive oil
  • 1 tsp. balsamic vinegar reduction
  • salt & pepper
  • 1 sprig rosemary, for garnish


  • Slice your heirloom tomatoes.  Note:  I think it looks prettier if you use two colors, but you can definitely use all red or all yellow.
  • Plate your first tomato slice (red) and season with salt and pepper.
  • Layer two basil leaves, and top with cheese.
  • Top with watermelon slice.
  • Repeat steps 1-4, making another layer, and ending with watermelon on top.
  • Secure the stack with a piece of fresh rosemary.
  • Drizzle with olive oil and balsamic reduction.
  • Serve and enjoy!  Note:  I chopped my salad to make it easier to eat.