This Watermelon Salad is easy, light, and refreshing and is perfect for summer. Ready in 10 minutes!
Oh, summer food. I love you. My family has been living on watermelon for the past month. We just can’t get enough. Mostly we’re eating it straight up, but I decided to mix it up and make this easy Watermelon Salad.
You guys. I can’t even.
A salad that takes 0 kitchen skills and 10 minutes to make should not be this tasty. But it is.
Something about the sweet, juicy watermelon in combination with mozzarella cheese, fresh basil, balsamic glaze, and a touch of coarse salt that just works.
How do you make Watermelon Salad?
There is nothing fussy or difficult about this recipe. All you need to do is cube your watermelon, cube your mozzarella cheese, chiffonade your basil, add it all to a bowl and top with balsamic glaze and coarse salt.
In the spirit of keeping this recipe as simple as possible, I even recommend buying the balsamic glaze instead of making your own. Unless you have extra time, then go for it!
Wait…what’s that word back there? Chiff-o-what?
How to Chiffonade Basil
No worries, friends. Chiffonade is a fancy word for a very simple process. To chiffonade basil or any herb, all you need to do is stack, roll, and slice. It creates those pretty, thin ribbons that are the perfect shape and size for this watermelon salad.
Not only is this Watermelon Salad super easy to make, it is such a beautiful presentation! Look at how pretty. I love a dish that can be a weeknight dinner side as easily as a salad for company or brought to a potluck or backyard barbecue. It doesn’t get any better than that.
Please let me know if you try this one!
If you have extra watermelon + basil, I suggest making this Watermelon Basil Cocktail to go with your salad!Print
This simple recipe takes 10 minutes to prepare and is as delicious as it is beautiful!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: salad recipes
- Method: no cook
- Cuisine: American
- 7 cups cubed watermelon
- 4.5 ounces cubed mozzarella cheese
- 7 basil leaves, chiffonade
- 2 tablespoons balsamic glaze
- 3/4 teaspoon coarse salt
- Place the watermelon, mozzarella, and basil leaves in a bowl.
- Top with the balsamic glaze and coarse salt. Enjoy!
- Serving Size: 1/6 of recipe
- Calories: 88
- Sugar: 12.1 grams
- Fat: 0.3 grams
- Carbohydrates: 15.1 grams
- Fiber: 1.1 grams
- Protein: 7.9 grams
Keywords: watermelon salad
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