Watermelon Antipasto Salad

Watermelon Antipasto Salad

  Serves 4-6

“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.


Recommended Posts