Watermelon Antipasto Salad

by Jeanette Donnarumma 2:03 PM, July 20, 2017


Aired July 20, 2017

Serves 4 to 6 servings

"For me, Summer = watermelon and side dishes always = some kind of antipasto, so I gave a combo of my two favorite flavors a try and the result = my new fave NO-COOK summer side." -Jeanette


2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
Salt and pepper, to taste
6 cups seedless watermelon, chopped into 1-inch cubes
1 pound fresh mozzarella, cut into 1/2-inch cubes
1/2 pound salami, unsliced, cut into 1/2-inch cubes
1 small red onion, thinly sliced
1 seedless cucumber, chopped into small cubes
1/2 cup pitted Kalamata olives
10 to 12 large basil leaves, thinly sliced
1 packed cup baby arugula


In a large bowl (preferably the bowl you’ll be serving out of to avoid having extra dishes to wash ;)), whisk together olive oil and lemon juice; season with salt and pepper. Add watermelon, mozzarella, salami, red onion, cucumber, olives, basil and arugula. Toss together and serve.


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