Watermelon Caprese

Using watermelon instead of tomatoes makes this a softer less acidic dish than traditional Caprese. Fresh lemon zest adds a refreshing splash of brightness.



For the salad:

  • 45 slices of a large watermelon
  • 24 slices mozzarella cheese
  • 24 slices uncured Italian meat – I used salami
  • Handful of fresh basil leaves, chopped
  • Salt and pepper, to taste
  • Zest of 1 lemon
  • Extra virgin olive oil to drizzle

You will also need:


  1. Cut 24 watermelon rounds from the watermelon slices using a 2 inch fluted cookie cutter.
  2. On individual plates OR a large serving platter, alternate layers of mozzarella, uncured meat and watermelon rounds until all are used up.
  3. Season to taste and sprinkle with fresh basil.
  4. Use a Microplane or similar to zest the lemon, sprinkling over the salad(s).
  5. Drizzle generously with extra virgin olive oil to serve.