Fresh Mozzarella Watermelon Salad with Basil

Feta cheese added pizzazz to yesterday’s recipe for Watermelon Salad with Thai Basil and Feta. Today, milder mozzarella takes center stage in our second featured organic watermelon salad.

As with yesterday’s recipe, fresh basil complements its costars. Yesterday, it was Thai basil, chosen for its mint and licorice flavors. Today, we’re using sweet basil (purple or green), the “regular” kind used in Italian and some Southeast Asian cuisines.

Other types of basil include:

  1. Lemon basil, whose citrus notes complement African and Southern Asian dishes
  2. Holy basil, popular in Thai meat dishes (but different from Thai basil)
  3. African blue basil, known for its oddly camphor-like scent; often used in salads

Use a melon baller, readily available at supermarkets and mass merchandisers, to create perfectly round melon balls.

Fresh Mozzarella Watermelon Salad with Basil

Makes 6 to 8 servings

2 cups seeded small watermelon balls
2 cups fresh mozzarella pieces
1 cup freshly chopped sweet basil (purple or green)
1 bunch scallions, trimmed and chopped
1/3 cup extra-virgin olive oil
Salt and pepper to taste
Assorted baby greens (lettuces)
8 pieces crostini (lightly toasted bread)
Balsamic vinegar, as desired

  1. Toss together the watermelon, mozzarella, basil, scallions and oil. Season with salt and pepper to taste.
  2. Serve over a bed of baby greens, with crostini on the side.
  3. Drizzle a bit of balsamic vinegar over the top, if desired.  

Recipe and photo courtesy of the National Watermelon Promotion Board

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Comments

  • Clare  February 27, 2010 at 12:06 pm

    Hi There-

    The recipe sounds delicious. I just have one question: do you suggest using organic mozzarella cheese or is cheese w/o rbST sufficient? I do not kow enough about the effects of non-organic cheese. Thanks for the advice.

  • Jessica  February 28, 2010 at 8:42 am

    This looks really good! I just got some organic pepper and Himalayan sea salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I’ll try them both out in this recipe. Thanks for sharing

  • young chef  March 5, 2010 at 1:59 am

    So tasty! I never thought about Mozzarella & Watermelon mix.

  • Deep Fryers For The Home  March 15, 2010 at 4:42 am

    Wow, I tried this salad the other day and wow! Thank you so much for the recipe. It is really good, anyone reading this should definitely give it a try. It’s just a really great salad that reminds me of summer. With my cabin fever setting in, it was really what I needed! Give it a try!

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