If you need something light, fresh, and fun for a summer lunch or just a quick pick-me-up, this watermelon salad is exactly what you want. It’s colorful, crunchy, and surprisingly sophisticated with minimal effort — basically, a win-win.
Ingredients (serves 2–3):
- Watermelon (I used yellow, but regular works too) — 2 cups, cubed
- Fresh arugula — 2 cups
- Mozzarella balls or torn pieces — 150 g
- Pumpkin seeds — 2 tbsp, toasted
- Fresh basil leaves — a small handful
Dressing:
- Apple cider vinegar — 1 tbsp
- Honey — 1 tsp
- Olive oil — 2 tbsp
- Salt & pepper — to taste
Instructions:
- In a large bowl, combine the watermelon cubes, arugula, mozzarella, pumpkin seeds, and basil.
- In a small jar, shake together the apple cider vinegar, honey, olive oil, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to coat everything evenly.
- Serve immediately and enjoy the playful mix of sweet, salty, and herbaceous flavors.
This salad is basically summer on a plate — refreshing, crunchy, slightly sweet, and ridiculously easy. Perfect for brunch, light lunches, or a fun side for dinner.
