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Watermelon and Mozzarella Salad

5 minutesServes 64 reviews
Watermelon and Mozzarella Salad


  • ½ small (about 4 lb) seedless watermelon
  • 2 medium heirloom tomatoes (about 1 ½ lb), thinly sliced
  • 8 oz fresh mozzarella, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 1 tsp flaky sea salt
  • ¼ tsp freshly ground pepper
  • ¼ c basil leaves


Cut rind from watermelon. Slice melon into thin rounds, about ¼-inch thick, and then cut each round into 4 wedges.

Arrange melon, tomato and mozzarella on a large platter and drizzle with oil and vinegar. Sprinkle with salt, pepper and basil.

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