Fresh, juicy, and creamy with a pop of sweet + tangy flavor.
👋 Quick Intro
This salad is basically summer in a bowl.
You’ve got juicy watermelon, sweet cherry tomatoes, creamy mozzarella balls, fresh basil, and a little olive oil and balsamic glaze drizzled over the top.
It’s light, bright, and ready in 10 minutes.
I made this one time when I had leftover watermelon and a tub of mozzarella pearls in the fridge.
Tossed it together on a whim, and it turned out so good, I made it three more times that week.
Now it’s one of my go-tos when I want something fresh and a little fancy but still super simple.
🍴 What You’ll Need
- 3 cups watermelon, cubed
- 1½ cups cherry tomatoes, halved
- 1 cup mozzarella balls (ciliegine)
- 2 tablespoons fresh basil, torn or sliced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic glaze
- Pinch of flaky sea salt
- Optional: cracked black pepper
❤️ Why I Love This Recipe
This salad hits every flavor note—sweet, salty, tangy, and creamy. And it’s beautiful too.
- Quick and no cooking – Done in under 10 minutes.
- Super fresh and cooling – Perfect for hot days.
- Crowd-pleaser – Great for cookouts, brunch, or a light lunch.
- Easy to customize – Add cucumbers, arugula, or swap the cheese.
🍽️ Servings & Time
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 0 minutes
🔬 Why This Recipe Works (Quick Science)
Watermelon and tomatoes are both high in water and natural sugars, which makes them super juicy and sweet. Mozzarella brings creamy fat that balances the freshness. Olive oil carries flavor while the balsamic glaze adds acid and tang that wakes everything up. Basil ties it all together with its fresh, herbal punch.
⚠️ Common Mistakes
- Using watery mozzarella: Drain the mozz balls well so they don’t water down the salad.
- Cutting watermelon too big: Keep everything bite-sized for the best texture.
- Overdressing: Just a little oil and glaze goes a long way.
- Making it too far ahead: This is a salad best served fresh.
🍽️ What to Serve With
- Grilled chicken, shrimp, or steak
- Crusty bread or crostini
- Pasta salads
- Sparkling water or chilled white wine
- Fresh lemonade
🧑🍳 Step-by-Step Instructions
Step 1: Cube the Watermelon
Cut 3 cups of fresh watermelon into small, bite-sized cubes. Place them in a large mixing bowl.
Step 2: Add Tomatoes and Mozzarella
Halve 1½ cups of cherry tomatoes and add them to the bowl. Then add 1 cup of mozzarella balls (drained).
Step 3: Add Basil
Tear or slice about 2 tablespoons of fresh basil leaves and toss them in with the salad.
Step 4: Drizzle Oil and Glaze
Drizzle 1 tablespoon of olive oil and 1 tablespoon of balsamic glaze over the salad. Sprinkle with a pinch of flaky sea salt and optional black pepper.
Step 5: Toss and Serve
Gently toss everything together to coat, being careful not to smash the mozzarella or watermelon. Serve immediately.
🧊 Leftovers & Storage
- Best eaten fresh.
- If you must store it, keep in an airtight container in the fridge for up to 1 day.
- Basil may wilt and watermelon may release liquid—just give it a gentle toss before serving again.
❓ FAQ
Can I use grape tomatoes instead of cherry?
Yes! Just halve them the same way.
What if I don’t have balsamic glaze?
You can reduce balsamic vinegar on the stove until it’s syrupy or just use a splash of vinegar, though it won’t be as thick.
Can I make this vegan?
Skip the mozzarella or use a plant-based soft cheese.
Can I prep it ahead of time?
You can prep the watermelon, tomatoes, and mozzarella ahead. Add basil and dress it right before serving.
💬 Wrap Up
This Watermelon Tomato Mozzarella Salad is simple, fresh, and packed with flavor. Whether you’re making it for yourself or sharing with friends, it’s always a hit. If you try it, leave a comment and let me know how it went—or tag your own twist on it! Enjoy! 🌿🍅🍉