Watermelon Jalapeño Mozzarella Salad


It doesn’t get much more refreshing than a juicy cold watermelon on a hot summer day. So instead of eating it straight up, try making this extremely easy and delicious salad! Jalapenos and shallots get quickly pickled in lime juice, which infuses that lime juice with flavor that we’ll use as a dressing for the salad. Creamy mozzarella cheese balances out the sweetness and acidity and we’re using a ton of herbs to add lots of freshness and greenery!

Ingredient highlight

Watermelon! Is great in the summer because it’s super hydrating with a 92% water content. It also contains vitamin C, potassium, and magnesium and is rich in carotenoids and lycopene, which are strong antioxidants particularly important for eye and heart health. 

Served with BLT Ranch Burgers.
Servings 6
Prep Time 15 minutes


  • 2 jalapenos, thinly sliced*
  • 1 small shallot, thinly sliced**
  • ¼ cup lime juice (from about 3 limes)
  • 1 tsp kosher salt, divided
  • ½ seedless watermelon, rind trimmed off, cut into ½-inch cubes (about 4 cups)
  • 12 oz fresh mozzarella, cut into ½-inch cubes (about 2 heaping cups)***
  • 2 cups roughly chopped or torn fresh herbs (basil, parsley, cilantro, and/or mint)
  • Chopped salted pistachios, for topping (optional)****
  • Olive oil, for topping
  • *Check to see how spicy your jalapenos are. If they are super spicy, you might want to remove some or all of the seeds/pith, unless you like that heat. You could also use a non-spicy pepper in place of the jalapeno.
  • **You could also use very thinly sliced red onion (about ¼ cup worth).
  • ***I used all cilantro, which was about 1 small bunch.
  • ****These add a nice salty crunch and look pretty, but you can leave it off or even use toasted pumpkin seeds or almonds.


  • In a small bowl, add the jalapenos, shallot, lime juice, and ½ teaspoon salt and toss to coat. Set aside to marinate for at least 10 minutes.
  • In a large bowl, add the watermelon, mozzarella, and herbs. Use a fork to add the jalapeno/shallot mixture to the bowl, leaving the lime juice behind. Add 2-3 tablespoons of that lime juice to the bowl along with the remaining ½ teaspoon of salt. Use your hands to gently toss everything together.
  • Serve the salad in a large bowl or transfer it to a large serving platter for better presentation. Top with pistachios (if using) and a generous drizzle of your best olive oil.

Items you can prep ahead (optional)

  • Thinly slice 2 jalapenos and 1 small shallot
  • Pickle the jalapeno/shallot in lime juice/salt.
  • Trim and cut ½ seedless watermelon into ½-inch cubes (about 4 cups)
  • Cut 12 oz fresh mozzarella into ½-inch cubes (about 2 heaping cups)
  • Chop or tear up 2 cups worth of fresh herbs (basil, parsley, cilantro, and/or mint)
  • Chop pistachios, for topping (optional)


  • To make vegan, use avocado chunks in place of mozzarella or try using roasted (or raw) tofu (have not tried tofu, but maybe could be good!).
  • Any cubed melon can be used (cantaloupe, honeydew, etc…). You could also use peaches or strawberries.
  • For a saltier cheese, use cubed feta. 


  • Store leftovers in an airtight container in the fridge for up to 4 days.

Leftovers + Repurposing:

  • Eat this straight out of the fridge.
  • Toss leftovers with some arugula to stretch the salad and add more greens.
  • Chop everything up more finely and add it to bowls or salads or use as a “salsa” with chips.

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