Tomato Salad with Watermelon & Mozzarella

By Yankee Magazine

Jul 15 2015

Tomato Salad with Watermelon & Mozzarella
Photo Credit : Heath Robbins

This Tomato Salad with Watermelon & Mozzarella eats like a meal, and is a delicious, substantial celebration of summer flavors that requires just a handful of ingredients and minimal prep time, yet looks sophisticated enough to pass as restaurant fare.


6 servings


1/3 cup extra-virgin olive oil
2 tablespoons sherry vinegar
3 cups red or multicolored cherry tomatoes, stemmed and halved
1/2 cup thinly sliced red onion
1/4 cup firmly packed chopped fresh basil, divided
Sea salt and freshly ground black pepper, to taste
2 cups cubed seedless watermelon (1-inch cubes)
2 cups firmly packed baby arugula
2 balls fresh mozzarella (8 ounces each), sliced


Whisk together the olive oil and sherry vinegar in a medium-size bowl. Add the tomatoes, red onion, and half the basil; toss to combine. Season with salt and pepper to taste, and let sit 15 minutes.

Add the watermelon, arugula, mozzarella, and remaining basil to the tomato mixture and toss gently just till combined.

Check the seasoning and add more salt and pepper as needed.

Divide the salad evenly among plates and serve immediately.