Serves 4 to 6


  • 1 small seedless watermelon
  • 2 ripe large yellow peaches
  • 1 (8-ounce) ball fresh mozzarella
  • 8 basil leaves, plus extra for garnish
  • 6 tsp. extra-virgin olive oil, divided
  • 4 tsp. balsamic vinegar, divided
  • 1/2 tsp. kosher salt, divided
  • Freshly ground black pepper


    Active time: 10 minutes
    Total time: 30 minutes

    Cut watermelon into 1/2-inch-thick slices. Using a round cookie cutter, cut out 12 (3-inch) circles of watermelon and transfer to a plate. Slice peaches into 8 thin rounds. Thinly slice mozzarella.

    On each of 4 serving plates, arrange a slice of watermelon and top with a slice of peach, a slice of mozzarella and a basil leaf. Repeat to make a tall stack, then add 1 more watermelon slice on top. Drizzle each stack with 1 1/2 tsp. extra-virgin olive oil and 1 tsp. balsamic vinegar. Sprinkle each with 1/8 tsp. salt and a grind of black pepper, then garnish with more basil.

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