Watermelon & Beet Caprese

An arranged salad is the ultimate centerpiece for a summer gathering. This reimagined caprese goes beyond tomatoes and mozzarella, bringing in the crisp, refreshing sweetness of seedless watermelon and the deep, earthy richness of slow-roasted beets for a stunning, colorful composition.

Presentation matters here: using a mandoline to slice the roasted beets to the exact thickness of the tomatoes and a round pastry cutter to punch the watermelon into circles matching the mozzarella creates beautiful visual uniformity. Every bite on the platter delivers a perfectly balanced mix of sweet, tangy, and creamy.

A Fresh Peach-Basil Vinaigrette

Draping the arrangement is a gorgeous, fruit-forward vinaigrette. Lime-infused extra virgin olive oil meets peach white balsamic vinegar and finely diced fresh peaches, creating a dressing that effortlessly bridges the savory crumbled bacon and the sweet, juicy melon.

Shaking all the ingredients vigorously in a sealed mason jar brings the dressing together in seconds — no whisk needed. Fresh basil and shallots stay evenly suspended throughout, and the result is a thick, glossy vinaigrette that adds a beautiful sheen and bright flavor to the entire platter.

Jorj Morgan

Watermelon Beet Caprese Salad with Peach Vinaigrette

This vibrant Watermelon Beet Caprese layers sweet roasted beets, juicy watermelon, ripe tomatoes, and fresh mozzarella, all brought together by a bright peach-basil vinaigrette. Finished with crispy bacon and fragrant basil, it’s a stunning centerpiece that celebrates peak summer flavors.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 8 servings

Course: Salad, Side Dish

Ingredients Equipment Method

Ingredients

  

The Harvest Layers

• 6 medium beets
• 1 small seedless watermelon
• 6 to 8 medium vine-ripe tomatoes thinly sliced
• 1 pound fresh mozzarella sliced into thin rounds
• 1 bunch fresh basil
• 1 teaspoon kosher salt
• ½ teaspoon coarse black pepper
• 4 slices bacon cooked and chopped

The Peach-Basil Vinaigrette

• 1 medium shallot peeled and finely diced
• 1 ripe peach peeled and finely diced
• 2 tablespoons chopped fresh basil
• ¼ cup white balsamic vinegar peach-infused preferred
• ½ cup extra virgin olive oil lime-infused preferred

Equipment

• 1 Large rectangular ceramic baking pan
• 1 Heavy-duty wire cooling rack
• 1 Heavy aluminum foil sheets
• 1 Precision wooden cutting board
• 1 Professional chef's knife

Method

 

Roast & Slice

1. Preheat the oven to 375°F.
2. Wrap the beets tightly in aluminum foil, place them in a baking dish, and roast until tender, about 1 to 1 ½ hours.
3. Remove from the oven, cool to room temperature, and peel the skins by gently rubbing with paper towels.
4. Use a mandoline to slice the roasted beets as thinly as possible.
5. Cut the seedless watermelon into ¼-inch thick slices.
6. Use a round cookie cutter to punch the watermelon slices into circles matching the diameter of the beets and tomatoes.

Shake the Vinaigrette

1. Place the finely diced shallot, diced peach, and chopped fresh basil into a glass mason jar.
2. Pour in the white balsamic vinegar and extra virgin olive oil.
3. Season aggressively with kosher salt and coarse black pepper.
4. Seal the jar tightly and shake vigorously until the vinaigrette is completely blended.

Arrange the Platter

1. On a large, chilled serving platter, begin layering the salad in an overlapping shingle pattern.
2. Alternate slices of vine-ripe tomato, fresh mozzarella, watermelon rounds, and thinly sliced roasted beets until the platter is filled.
3. Tuck whole, fresh basil leaves into the crevices of the arrangement.
4. Season the entire platter with kosher salt and coarse black pepper, then scatter the crispy chopped bacon evenly over the top.
5. Drizzle the peach-basil vinaigrette heavily over the salad immediately before serving.