Mozzarella and Watermelon Salad

Written by Kristen Bryant

This mouthwatering dish is a hit at any summer cookout.


  • 6 oz watermelon
  • 1 cup of farro or bowtie pasta
  • 8 oz fresh mozzarella (small balls if possible)
  • 1 cucumber
  • 1 shallot
  • 2 tbsps of balsamic vinegar
  • 2 tbsps of olive oil


  1. Cook the pasta and put in the refridgerator to chill.
  2. While the pasta cooks, use a vegetable peeler to shave the cucumber into ribbons, rotating as necessary. Discard the seedy core. Shave the shallot. Scoop the watermelon into balls. Cut the mozzarella into 3⁄4-inch cubes or use the mozzarella balls.
  3. In a large bowl, whisk together 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil. Season with salt and pepper.
  4. Toss the pasta, watermelon, cucumber, mozzarella and shallots into the vinaigrette.
  5. Spoon salad onto plates and serve.

Photos by Kristen Vann Bryant

About the author

Kristen Bryant