This mozzarella and watermelon salad also includes tomatoes and basil! A colorful and refreshing low carb recipe the summer.

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I haven't used watermelon in too many recipes on this blog - the Spicy Watermelon and Jicama Salsa and my Low Carb Watermelon Cocktail come to mind. This is because the carbohydrates in watermelon can add up very fast. A ½-cup serving contains 5.5g net carbs, which may be surprising given the high water content. But despite this I have found that I like including it in small amounts as an occasional treat.

Watermelon is a great source of vitamins A and C. Studies have also shown that eating watermelon increases lycopene concentrations (lycopene is a powerful antioxidant also found in tomatoes). Its antioxidant action can help protect cardiovascular health and prevent certain types of cancer.

With all that in mind, I decided to use it as a component of a salad, together with some tasty ingredients. I hope you enjoy it as much as I did!

How to Make Mozzarella and Watermelon Salad

Add some chopped or shredded lettuce to the base of a salad bowl or platter. Cube some watermelon and add the cubes to the salad. For the mozzarella I used "ciliegine" - cherry-sized balls of fresh mozzarella.

Next, add some halved cherry tomatoes and fresh basil. Season with black pepper.

Just look at those colors and textures!

Because the watermelon and tomatoes are so juicy, I actually don't feel the need to dress this salad. But if it feels wrong to you to go without, I'd recommend trying my low carb Italian dressing or lemon balm vinaigrette.

This salad can be made up to a day in advance, but for maximum freshness you might want to add the watermelon, basil, and black pepper before serving.

📖 Recipe

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