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Watermelon Blueberry Salad: The Ultimate Summer Fruit Salad with Mozzarella-Basil Excellence

A vibrant, antioxidant-packed salad that balances the crisp sweetness of summer fruit with savory, creamy mozzarella. The champagne vinegar and lemon juice dressing adds a light, floral tang that ties the berries and melon together, while fresh basil provides a peppery, aromatic finish. It is a stunning dish for a barbecue or a light lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 -8 servings
Course: Salads
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • The Fruit: 4 cups watermelon 1" cubes, 2 cups blueberries, 1 cup raspberries, 1 cup blackberries.
  • The Savory: 8 oz mozzarella ½" cubes, 6–8 large basil leaves (thinly sliced).
  • The Vinaigrette: ¼ cup extra virgin olive oil 2 tbsp lemon juice, 2 tbsp champagne vinegar, ¼ tsp salt, black pepper (to taste).

Method
 

  1. Dressing: In a small bowl, whisk together the olive oil, lemon juice, champagne vinegar, salt, and pepper until emulsified.
  2. Combine: In a large serving bowl, add the cubed watermelon, blueberries, raspberries, blackberries, mozzarella, and sliced basil.
  3. Dress: Pour the vinaigrette over the salad and toss gently to ensure the fruit and cheese are evenly coated without breaking the delicate raspberries.
  4. Serve: This can be served immediately for the crispest texture, or refrigerated for up to 1 hour to let the flavors meld. Garnish with a few extra fresh basil leaves right before serving.

Notes

  • Vinegar Substitution: If you don't have champagne vinegar, white balsamic or white wine vinegar are excellent alternatives that maintain the light color and bright acidity.
  • Texture Tip: To keep the salad from getting too watery, wait to add the dressing until just before you are ready to eat.
  • Basil Tip: Use a "chiffonade" cut for the basil (stack the leaves, roll them like a cigar, and slice thin ribbons) for the most beautiful presentation.