Best Watermelon Mozzarella Salad Recipes

Tomato and Watermelon Salad with Mozzarella image

Provided by Alex Guarnaschelli

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup extra-virgin olive oil
6 to 8 ounces mozzarella cheese, cut into 12 small slices, liquid reserved
4 tablespoons pickle juice (from the jar)
1/2 cup apple cider vinegar
1/2 cup fresh parsley leaves, tightly packed, stemmed, washed, dried and chopped
2 ounces coarse sea salt
2 ripe beefsteak (or any large variety heirloom) tomatoes, washed, dried and stemmed
1 pint cherry (Sweet 100's or heirloom) tomatoes, washed, dried and stemmed
Granulated sugar
Coarsely ground black pepper
The juice from 1/2 to 1 lemon, depending on personal taste
6 ounces cold watermelon, rind removed, seeded, cut into bite-size cubes and refrigerated until just before serving

Steps:

For the dressing: In a bowl, whisk together the olive oil, mozzarella liquid and pickle juice. Whisk in the vinegar. Taste for seasoning. Set aside.
For the herb salt: Put the parsley and the salt in the bowl of the food processor and pulse to blend until they are integrated and the salt is green. Keep in a sealed jar.
To assemble the salad: Slice and arrange the tomatoes in a single layer on a flat surface. Drizzle the tomatoes with a little sugar, black pepper and the dressing. Top with a sprinkle of the parsley salt. Taste a tomato slice for seasoning. Squeeze the lemon juice on the watermelon. Season the mozzarella slices with parsley salt and a little dressing, as well. Arrange the tomatoes, mozzarella and watermelon cubes on 6 rectangular plates. Serve immediately.

Watermelon Tomato Mozzarella Basil & Mint Salad image

Provided by Grace Pulley

Time 20m

Number Of Ingredients 9

4 c watermelon, seedless, cut in 1-inch pieces or can use a melon baller
1 pt grape tomatoes, cut in half
2 pkg fresh mozzarella, cut into 1/2-inch cubes
10-12 large basil leaves
8-10 large mint leaves
2 Tbsp balsamic vinegar
1 Tbsp olive oil, extra virgin
1 tsp sea salt, fine grind
4 -5 grinds black pepper

Steps:

1. In a large bowl place the watermelon, tomatoes, and mozzarella cheese. Tear the basil and mint leaves into bite-size pieces and add them to the bowl. Drizzle on the balsamic vinegar and olive oil. Add the sea salt and freshly ground black pepper. Toss a few times to mix...I use my hands but can use a large spoon. You don't want to smoosh the fruit though. Serve immediately

Watermelon Mozzarella Salad image

Provided by Grishma Shah

Time 10m

Number Of Ingredients 7

3 c cold watermelon bite-sized balls or cubes
1 c bite-sized fresh part-skim mozzarella balls or cubes (about an 8 oz package)
2 Tbsp honey
2 1/2 Tbsp freshly squeezed lemon juice
2 Tbsp freshly chopped mint leaves
pinch salt
pinch red crushed pepper

Steps:

1. Put watermelon cubes and mozzarella in a serving bowl.
2. In a separate bowl, whisk together honey, freshly squeezed lemon juice, chopped mint, salt, and crushed red pepper.
3. Pour dressing over the melon and mozzarella.
4. Then toss to combine.
5. Serve immediately. Enjoy!! I guarantee this will surely please you and your family.