You know that time of year when everyone is trying to eat lighter and healthier? Well,
summer is the perfect opportunity for a fresh salad. This Watermelon Fruit Caprese salad will have you feeling like you’re eating dessert! Not only does it taste amazing, but it’s also gluten-free and loaded with nutrients! It’s a great way to get your daily intake of fruits and vegetables, without all the guilt! If you’re looking for an easy recipe this summer then look no further because we’ve got just what you need.
Sensational fruit Caprese salads are a summertime favorite. This twist on the classic tomato, basil and mozzarella salad uses refreshing watermelon, and summer fruits instead of tomatoes for a fun new take on this Italian dish! Topped with balsamic glaze, fresh basil, and mint leaves, this fruity salad is perfect for any meal or occasion.
I love this recipe because it’s so easy to make and is a great way to use up the watermelon that you were planning on only eating for the next few days. It also makes a great side dish or appetizer, especially if you are having friends over for dinner. The best part about this dish is that it looks beautiful and tastes delicious! Give it a try – I promise you won’t regret it!
- 4 cups watermelon balls or cubes.
- 2 cups of fresh cucumber balls or chunked (about 3 large cucumbers)
- 1/2 cup of fresh blueberries
- 1 cup of fresh strawberries
- 1 large peach sliced thin
- 3 ounces of fresh mozzarella pearls – Use a soft, mild cheese like farmer’s cheese or other. It works much better than the harder cheeses in caprese salads
- 2 tablespoons of mint leaves sliced thinly
- 1 tablespoon of fresh basil sliced thinly
- Balsamic Glaze (store-bought & available in the dressing aisle)
Watermelon Fruit Caprese Salad Recipe
- To make them caprese salad, start by peeling your cucumber, and cutting it in half. Using a melon baller, scoop out mini balls. You will have extra cucumber leftover so you can save it in an airtight container for another day. Set balls aside once you have 2 cups worth.
- To ball the melon, cut the watermelon in half. Using a melon baller, scoop into the flesh which will create a half ball shape. Continue the melon balling process until you have roughly 4 cups.
- Wash, stem, and hull your strawberries. Slice them into 1/4 inch slices and set them aside.
- Wash, dry, and carefully cut your peach into thin slices.
- Cut the basil, and mint into long, thin strips.
- Arrange fruits, and herbs in a serving dish. Sprinkle fresh mozzarella pearls over the top of the salad before serving.
- Pour balsamic vinegar glaze over each serving before enjoying.
Recipe Tips & Suggestions
Set up everything you need beforehand so that you can ball or cube the melon quickly. The hardest part of this recipe is getting the watermelon and cucumber into pretty balls using a melon baller. This was more for presentation so feel free to cut the cucumber and melon into smaller chunks if you wish.
For an attractive presentation try to arrange all the ingredients in a large oval baker or serving dish. Do not add the cheese pearls or glaze until you are ready to serve.
Fresh lemon juice will also make this salad even better. In lieu of the glaze, toss the fruits with 1-2 tablespoons for a nice zesty bite.
If not serving immediately, keep this watermelon fruit salad in the refrigerator up to 48 hours as the flavors improve with age!
The combination of ingredients here can be adjusted to your own taste and what is available. Instead of a blueberries, try red raspberries, or try substituting green apple slices for the peach slices – it will add a nice tartness along with contrasting color that makes for a colorful presentation. If you are serving this at a party, be sure to soak the apple slices with an acid like lemon juice to prevent browning. Add one tablespoon of lemon juice to one cup of cool water. Soak apple slices for 5 minutes and then rinse.
More Summer Salads to Try
Watermelon Fruit Caprese Salad
- melon baller
- cutting board
- 4 cups watermelon cut and scooped into balls
- 2 cups cucumber peeled, and scooped into balls
- 1 cup strawberries hulled and sliced thin
- ½ cup blueberries washed
- 2 tablespoons mint sliced thinly
- 1 tablespoon basil sliced thinly
- 3 ounces mozzarella pearls
- 8 tablespoons balsamic glaze