Watermelon and Mozzarella Salad With Basil

Easy Watermelon and Mozzarella Salad Recipe
Mozzarella Watermelon Salad bk1bennett
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
290 Calories
14g Fat
24g Carbs
15g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 290
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 40%
Cholesterol 48mg 16%
Sodium 503mg 22%
Total Carbohydrate 24g 9%
Dietary Fiber 0g 2%
Total Sugars 20g
Protein 15g
Vitamin C 8mg 42%
Calcium 342mg 26%
Iron 1mg 6%
Potassium 260mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When it comes to a caprese salad, you may think the combination of juicy tomatoes, creamy mozzarella, fresh basil, and balsamic glaze can't be beaten—but think again. Replacing the tomato with refreshing watermelon creates an unexpected twist that is sweet and tangy at the same time. The crunchy texture of the watermelon is a nice counterpoint to the soft cheese, and the basil adds an herby spiciness while rich balsamic syrup brings out the best flavors of both the watermelon and the mozzarella.

This salad is very simple to put together with a minute's notice, making it a great dish for dinner parties or as a refreshing party appetizer.


  • 2 cups good balsamic vinegar

  • 4 cups watermelon cubes, (about 1 inch), seeds removed

  • 1 pound fresh mozzarella balls, preferably the small size

  • 2 tablespoons minced fresh basil

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a small pot, bring the balsamic vinegar to a boil. Continue to boil until it has reduced to about 1/2 cup and has a syrup-like consistency. Set aside and allow to completely cool. 

  3. In a large bowl, gently toss together the watermelon, mozzarella, and basil. 

  4. Put servings of the salad onto chilled plates. Drizzle with the cooled balsamic syrup.

  5. Sprinkle a little salt and pepper on top of each salad and serve.

  6. Enjoy.


  • If you have time beforehand, you can make the balsamic syrup ahead and refrigerate it for later. You may want to bring it to room temperature before drizzling over the salad.
  • To easily mince basil, stack the leaves on top of each other and roll up; the tighter the roll, the easier to cut, but don't be too rough with the basil or you will bruise the herb. Starting at one end, slice the roll into thin strips. Then, angling the knife in the other direction (perpendicular), mince the basil into smaller pieces.
  • If you would rather skip the step of boiling down the vinegar until thick, and are willing to spend the money, you can purchase a very high-quality balsamic vinegar, which will have a naturally sweet flavor and thick consistency. You may also be able to find a bottled balsamic glaze that is more affordable.
  • The small-sized mozzarella balls—called bocconcini—are ideal for this salad, and are even better if you create melon balls with the watermelon; the salad will be visually appealing and easy to eat. 
  • If you are using the larger-sized mozzarella balls, first cut them into bite-sized pieces before adding to the fruit and herb.
  • You can also buy a large piece of mozzarella cheese and cut into slices about 1/2-inch thick. Then layer the cheese with the watermelon and basil on a platter and drizzle with the balsamic glaze.