Heirloom Tomato & Watermelon Caprese Salad

This lively watermelon caprese salad recipe is as delicious as it is stunning!

This refreshing watermelon caprese salad recipe is brimming with flavor—mozzarella, ripe vegetables, herbs, and basil all come together in crisp, sweet endive boats. It’s a celebration of fresh ingredients with a luxurious twist.

The sweetness of juicy, chilled watermelon contrasts beautifully with the creamy richness of mozzarella, while heirloom tomatoes add a burst of acidity that brightens every bite. Instead of the traditional, sliced caprese presentation, this version is served in elegant endive leaves, which add a refreshing crunch and a touch of natural bitterness that balances the dish.

Better yet, each boat becomes a perfect little vessel—colorful, eye-catching, and easy to serve—which will make you the hostess with the mostess, or host with the most, when you whip up this watermelon caprese salad recipe for your next event or dinner party.

Heirloom Tomato & Watermelon Caprese Salad

Servings: Makes 4 cups

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What'll You Need

½ cup olive oil
¼ cup red wine vinegar
2 cloves fresh garlic, minced
½ teaspoon salt
½ teaspoon white pepper
½ teaspoon cracked black pepper
½ teaspoon red pepper flakes
1 tablespoon capers
1 teaspoon honey or sugar
1 cup fresh basil, cut into ribbons
6 ounces roasted corn (I absolutely LOVE Kroger’s frozen roasted corn, just add the frozen kernels, no need to thaw.)
1 pound firm heirloom tomatoes, Purple Cherokee, peeled, cut into ½ inch cubes
12 ounces seedless watermelon, cut into 1/2 inch cubes
1 cup arugala finely chopped
½ Vidalia or yellow onion, finely diced
1 English cucumber, peeled, seeded, and cut into ½ inch cubes
8 ounces fresh mozzarella cheese

Directions

1. In a large glass bowl, whisk together the oil, vinegar, garlic, salt, white pepper, black pepper, red pepper flakes, capers, thyme and honey.

2. To the bowl, add the corn, tomatoes, watermelon, arugula, onion and cucumber. Toss salad well.

3. Refrigerate the watermelon caprese salad recipe for several hours to allow the flavors to meld.

4. To serve: Remove the watermelon caprese salad from refrigerator, stir all ingredients well, then stir in the fresh chopped basil before scooping the mixture into endive boats for serving.

Wait to add basil until just before serving.

Do not add basil to the salad until serving. Basil oxidizes and turns brown if you add it early.

What makes this recipe so special is its blend of textures and temperatures—cool and creamy, juicy and crisp, sweet and savory. It’s light enough to enjoy on a hot day, yet satisfying thanks to the richness of the cheese and the vibrant flavor profile.

Another thing I love about this watermelon caprese salad recipe is that it’s extremely versatile! Consider these creative serving ideas: