Caprese Tomato & Melon Stacks

This twist on a traditional Caprese salad takes the fresh flavours of tomatoes, basil and Bocconcini cheese and adds the sweetness of watermelon and tang of vinegar, all in attractive stacks. Serve as an appetizer for a summer meal, or as a delightful snack on their own.

  • Prep: 15 min - 20 min
  • Refrigeration: 30 min - 8 h
Yields 4 Servings, 12 stacks
caprese tomato melon stacks


  • 1/2 cup (125 mL) white wine vinegar or white balsamic vinegar
  • 2 tbsp (30 mL) chopped fresh basil
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 6 triangle slices watermelon each 3 inches (7.5 cm) wide by ½ inch (1 cm) thick
  • 4 balls (each 1-1/2 inches/3.5 cm) Bocconcini cheese (about 3-1/2 oz/100 g)
  • 2 plum tomatoes
  • 12 very small fresh basil leaves
  • 12 toothpicks
  • Freshly cracked black pepper


In a large shallow dish or container, combine vinegar, chopped basil, salt and pepper.

Cut rind from each watermelon slice straight across to form a triangle; cut each slice in half on a diagonal to make 2 triangles. Cut each Bocconcini cheese ball into 6 slices, for 24 slices total.

Add watermelon and Bocconcini slices to vinegar mixture, tilting dish to coat. Cover and let marinate in the refrigerator for at least 30 minutes or up to 8 hours.

Cut tomatoes crosswise into twelve slices, each about 1/4 inch (0.5 cm) thick. Dip into marinade to coat both sides.

For each stack, layer a slice of melon, a slice of Bocconcini, a slice of plum tomato, then another slice of Bocconcini. Top with a basil leaf and stick a toothpick vertically in the centre to secure stacks. Discard excess marinade.

Arrange stacks on a platter or individual serving plates and sprinkle with fresh cracked pepper.


You’ll need a wedge about one-eighth of a medium-size watermelon, or half of a mini watermelon to cut the triangles for this recipe.

You can start marinating the bocconcini up to 24 hours ahead of serving but the watermelon is best if marinated up to 8 hours. The assembled stacks can be covered and refrigerated for up to 4 hours before serving.

Replace the watermelon with twelve 1-1/2 inch (3.5 cm) triangles or wedges, about 1/2 inch (1 cm) thick, peeled honeydew melon, or use a mixture of watermelon and honeydew.

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Nutritional Information

per serving
Energy: 207 Calories
Protein: 8 g
Carbohydrate: 34 g
Fat: 6 g
Fibre: 2.2 g
Sodium: 239 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 75 mg
Vitamin C: 66 %
Magnesium: 22 %
Vitamin A: 21 %
Pantothenic Acid: 16 %