Dessert

Watermelon Blueberry Salad with Fresh Basil and Mozzarella Recipe

BySana Jeannette March 22, 2026March 22, 2026

Introduction

This Watermelon Blueberry Salad is a refreshing and colorful summer dish that combines sweet, juicy fruits with creamy mozzarella and fresh basil. The light vinaigrette ties everything together for a bright, flavorful salad perfect for warm days.

A large white oval plate holds a colorful fruit salad made up of three main layers: bright red watermelon chunks, some cut into star shapes, fresh raspberries and blackberries scattered evenly giving a rich dark purple and red mix, and clusters of blueberries adding deep blue dots throughout. Small white cubes of cheese are spread among the fruit, adding contrast to the vibrant colors. Fresh green basil leaves and thin herb strips are placed on top for a fresh green touch. A gold fork and spoon sit on the right side of the plate. Around the plate, there are small white dishes filled with raspberries and blueberries, a halved lemon on a blue-patterned white plate, glasses of red drink, and a jar with a yellow sauce and spoon. All items rest on a white marbled texture surface with a blue and white checked cloth on the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups watermelon, sliced into 1″ cubes
2 cups blueberries

1 cup raspberries
1 cup blackberries

8 oz mozzarella, cubed into ½ inch pieces
6-8 large basil leaves, sliced thinly

¼ cup extra virgin olive oil
2 tbsp freshly squeezed lemon juice
2 tbsp champagne vinegar*

¼ tsp salt
Pepper to taste

Instructions

Step 1: Whisk together the olive oil, lemon juice, champagne vinegar, salt, and pepper in a small bowl to make the vinaigrette.

Step 2: In a large bowl, combine the watermelon cubes, blueberries, raspberries, blackberries, sliced basil, and mozzarella.
Step 3: Pour the vinaigrette over the salad ingredients and toss gently to coat everything evenly.
Step 4: Serve immediately, garnished with extra fresh basil, or refrigerate for up to 1 hour before serving to enhance the flavors.

Tips & Variations

For a tangier twist, try substituting champagne vinegar with white balsamic vinegar.
Use fresh mozzarella balls torn into pieces if preferred over cubed mozzarella.
Add a handful of toasted pine nuts or walnuts for extra crunch and nuttiness.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. Because of the fresh fruit and mozzarella, it’s best enjoyed fresh or within 24 hours. If refrigerated, toss gently before serving. Avoid storing the salad with the dressing mixed in to prevent sogginess—dress just before serving if prepping ahead.

How to Serve

A large white oval plate filled with a colorful fruit and cheese salad is shown from above. The bottom visible layer consists of a mix of blackberries, blueberries, and raspberries, providing deep purple, blue, and bright red colors. On top of this, there are medium red watermelon cubes, some cut into star shapes adding a playful detail. Scattered evenly within the watermelon and berries, there are small white cheese cubes, slightly textured and soft-looking. Bright green fresh basil leaves and thin green strips of leaves are spread throughout the dish, adding a lively contrast. The plate rests on a white marbled surface with a halved lemon and a cloth napkin nearby, complementing the fresh, summery feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries for this salad?

It’s best to use fresh berries as frozen ones can become mushy and watery when thawed, which might affect the texture and flavor of the salad.

What if I don’t have champagne vinegar?

You can substitute champagne vinegar with white wine vinegar or apple cider vinegar for a similar light acidity, though it may slightly alter the flavor profile.