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Italian Watermelon Salad: A new taste for a traditional fruit

Italian Watermelon Salad
Italian Watermelon Salad
Marylou Morano

Even though the summer is coming to an end, it’s still watermelon season in Central Jersey. Farmers’ Markets continue to offer plenty of this sweet, juicy fruit that to many is synonymous with summer itself. There’s nothing wrong with enjoying watermelon the “usual” way: holding a slice in both hands, slurping the fleshy pulp and spitting out the seeds. But those who want a more refined way to delight in this oh-so-fleeting treat will want to try this recipe for a new way to serve watermelon. With Labor Day right around the corner, Italian Watermelon Salad will be a nice addition to your holiday menu.
Italian Watermelon Salad
Serves 4


4-6 cups watermelon chunks, seeded
1 cup mozzarella cheese, cubed or grated
¼ cup olive oil
3 heaping teaspoons prepared Italian seasoning (more or less, to taste)


Mix all ingredients together in a salad bowl and toss lightly to mix.
Refrigerate before serving

More information about watermelon, including a host of recipes, can be found on the National Watermelon Board website

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