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Antipasto salad just got a summer makeover with this No-Cook Watermelon Antipasto Salad from culinary team member Jeanette Donnarumma.

"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

For more creative ways to use watermelon, try these Watermelon Caprese Skewers or this Watermelon Pizza.


  • 2 tablespoons extra-virgin olive oil
  • Juice of ½ lemon
  • Salt and pepper, to taste
  • 6 cups seedless watermelon, chopped into 1-inch cubes
  • 1 pound fresh mozzarella, cut into ½-inch cubes
  • ½ pound salami, unsliced, cut into ½-inch cubes
  • 1 small red onion, thinly sliced
  • 1 seedless cucumber, chopped into small cubes
  • ½ cup pitted Kalamata olives
  • 10 to 12 large basil leaves, thinly sliced
  • 1 packed cup baby arugula


Serves: 4 to 6


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.