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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
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.