Watermelon, Ciliegine, and Fresh Herb Salad

Watermelon, Ciliegine, and Fresh Herb Salad


Adapted from the book Laura Werlin’s Cheese Essentials.

You may have noticed that watermelon is finding its way into recipes that go well beyond fruit salad. The juicy fruit is a natural when combined with ingredients like cheese and olive oil because it provides great texture and just enough sweetness to stand out. This particular recipe is as refreshing as a not-too-hot summer day and brings up images of the same with its mixture of herbs and the light citrus dressing. The cheese adds a creamy component and dense texture to the otherwise ethereal salad.


Watermelon, Ciliegine, and Fresh Herb Salad

  • 2 tsps
    Lime Zest
  • 2 Tbsp & 2 Tsp
    Lime Juice
  • 1/2 tsp
    Kosher Salt
  • 1/4 cup
    Extra-Virgin Olive Oil
  • 6 cups
  • 1/4 cup
    Julienne Fresh Mint
  • 1/4 cup
    Julienne Fresh Basil
  • 1/4 cup
    Coarsely Chopped Fresh Italian Parsley
  • 1 cup
    Annabella Buffalo Mozzarella
  1. In a small bowl, whisk together the lime juice, zest, and salt. Add the oil slowly and whisk until incorporated. Set aside. (You can make the dressing up to 1 day ahead. Cover and refrigerate. Bring to room temperature before using).
  2. Drain the pre-cut watermelon, if using. If the pieces are large, cut into uniform size measuring 3/4-inch by 3/4-inch. If using a whole piece, cut the watermelon flesh away from the rind and cut into pieces measuring 3/4-inch by 3/4-inch.
  3. To assemble: Toss the watermelon together with the cheese. Add the dressing and herbs. Taste, and add salt a little at a time to bring out the full flavors of the salad. Garnish with mint sprigs and serve right away.

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