Watermelon Balsamic Arugula Salad


Watermelon is one of those fruits that when I buy it I am SHOCKED I don’t get it more often. On a 90-degree summer day, I’m hard-pressed to find anything equally as delicious and refreshing. I also find that naturally sweet fruits like watermelon pair perfectly with different stronger flavors (arugula!) and milder ones as well (fresh mozzarella!)

And we’re well on our way to the ideal summer salad!

I know when it’s a super hot day out and I’m extra tired the thought of even putting together a complicated salad can seem far too daunting, which is why this simple assembly is also ideal.

We’ll start by making the “dressing” which in reality is just a one-to-one ratio of a little balsamic vinegar and olive oil, with the addition of some kosher salt and pepper. I also feel like the vin to EVOO ratio is a personal preference, so feel free to add more of one or the other depending on what you like!

Next you’ll wanna grab a large bowl and add a heck of a lot of arugula and some freshly chopped basil, tossing to combine. While you can certainly just garnish your salad with fresh basil, I find mixing it with your arugula will ensure herby bites throughout! Add in your diced cucumbers, and as many fresh mozzarella balls as your heart desires. While you can buy any size fresh mozzarella and chop it smaller, I really find that there are few things cuter than the “pearl” sized balls. Plus they’re super fun to eat, which is always a win!

Add the vinegar mix to the bowl with the arugula and really toss it up. While we tackle cutting the watermelon, this is the perfect time for the vinegar to marinate with the arugula, cukes, and fresh mozzarella, ensuring each bite will be extra flavorful.

Now for the main ingredient!

I find it easiest to cut large slices from a quarter of a watermelon, and then proceed to cut the rind off of these. You can then dice your watermelon into 1-inch cubes, which I find to be the best side to add to a salad.

Plate the arugula on individual plates, or a large platter, and top with all the beautiful, fresh, watermelon! Grab some diced avocado, add that on, and admire this seasonal stunner!

I always like to top any salad with freshly cracked black pepper, and watermelon and cucumbers are salt sisters, so throw an extra dash of that on too. While you’re at it toss on a few more leaves of basil because there really can never be enough of that!

Drizzle with a bit more balsamic or olive oil, kick your feet up in the AC or a breezy deck, and enjoy this summery, healthy, and wonderful watermelon salad!

Watermelon Balsamic Arugula Salad

Nutty arugula, fresh summer watermelon, bite-sized fresh mozzarella, and a couple other favorite additions drizzled with balsamic vinegar and EVOO- what could be better than this watermelon balsamic arugula salad?



Servings: 4

  • 2 tbsp olive oil extra virgin
  • 2 tbsp balsamic vinegar plus additional
  • kosher salt
  • black pepper
  • 1 tbsp water
  • 6 cup arugula
  • ½ cup basil fresh, ribboned, plus additional for serving
  • 3 cups cucumber
  • 6 ounces fresh mozzarella pearl size
  • 3 cups watermelon cubed into 1-inch pieces
  • 1 avocado diced


1. In a small bowl, whisk together olive oil, balsamic vinegar, salt, pepper, and water. Set aside.

2. In a large bowl, toss together arugula, basil, cucumber, and fresh mozzarella. Add olive oil mix and toss well to combine. Refrigerate for 10 minutes.

3. Divide arugula onto plates or plate on large platter. Top with cubed watermelon and diced avocado. Top with additional salt, pepper, basil, and balsamic vinegar, if desired.

Total Time: 15 minutes

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Sarah L.
October 19, 2021
Tried this and it was so good!