One of our favorite things about the summer time is clearly the produce! It’s so easy to make a stunning and delicious dish with just a few seasonal ingredients at their peak! This salad checks all the boxes. Naturally sweet from the berries and watermelon, plus a little lemon juice and zest, plus a bit of balsamic vinegar, rounded out with some fresh herbs make this salad simply irresistible!
We include lots of process pictures in the body of the text, as well as ideas for substitutions and more. Feel free to skip to the recipe card if you’d like to get right into it. This recipe is also available as a Google Web Story!
- Watermelon – Diced into bite sized pieces, with the rind removed.
- Fresh berries – We like to use a mixture of strawberries, raspberries, blueberries and blackberries. Cherries are also wonderful additions. For a pop of tart, add in a few gooseberries!
- Herbs – We use a mixture of fresh basil and mint cut into ribbons for a truly delicious bite.
For the dressing:
- Lemon juice & zest – Freshly squeezed lemon juice and the addition of fresh lemon zest adds a lovely flavor, sweetness and acidity with minimal effort.
- Balsamic vinegar – A well rounded sweetness, flavor and acidity that really complements the watermelon, the berries and the herbs.
How to Make A Watermelon Salad:
We will start by preparing the dressing. In a bowl, combine balsamic vinegar, lemon juice and zest. Whisk to combine, then set aside or refrigerate until it’s time to put the salad together.
On a serving plate, add some watermelon and berries, reserving enough to make a second layer later.
Layer on basil and mint. Drizzle on some of the dressing.
Layer and repeat!
Sometimes we find edible flowers at the farmer’s market and they are just SO fun, especially on this salad.
This salad is best enjoyed right away.
Tips For The Best Watermelon Salad with Berries:
- This salad is best enjoyed fresh, and doesn’t save super well. If you plan to make it ahead of time, leave off the dressing, and only add it right before serving.
- If you have leftovers, store in the fridge for up to 2 days in an airtight container.
- To make sure the flavor gets into the most amount of fruit, layer this salad with berries and the herbs, and then drizzle with the lemon dressing every so often to make sure the dressing finds its way to most of the fruit!
- We like to chill the watermelon in the fridge for a few hours before cutting it up! This makes for the most refreshing salad.
Look for a large yellow spot on the watermelon. It’s sort of a circular splotch looking shape. That splotch is where the watermelon came into contact with the ground when growing. The more yellow, the better! You can also gently hit the watermelon and listen for a deep hollow sound. This sound indicates you picked a juicy watermelon.
More Summer Recipes To Try:
- Watermelon Cucumber Salad with Feta
- Watermelon Wine Spritzer
- Keto Antipasto Salad
- Cherry Tomato Confit
- Baked Nectarines and Cherries with Burrata
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Until Next Time,
Briana & Chamere
Watermelon Berry Salad
For the fruit salad:
- 27 ounces watermelon, diced (about 5 cups)
- 16 ounces strawberries, hulled & cut into fourths
- 6 ounces raspberries
- 6 ounces blackberries
- 4 ounces blueberries
For the dressing:
- 2 tablespoons lemon juice
- 2 tablespoons fresh basil, cut into ribbons
- 2 tablespoons fresh mint, cut into ribbons
- 1 tablespoons balsamic vinegar
- 2 teaspoons lemon zest
- Prep all of your fruit and ingredients. In a mixing bowl, combine all of the ingredients for the dressing with a whisk.
- Alternate placing watermelon and the berries with drizzling on some of the dressing, and sprinkling with herbs to create layers.
- Eat right away! This salad is best enjoyed fresh. It can save for up to 2 days in the fridge in an airtight container, but it will get soggy as time goes on.
- Cherries would make a wonderful addition to this salad, or even add a few tart gooseberries for a pop of acidity!
- This salad doesn’t save very well, it will get soggy. You can eat it up to 2 days after you prepare it and store it in an airtight container in the fridge. If you want to prep part of it ahead of time, feel free to make the dressing, then refrigerate it. Don’t add it to the salad until right before serving.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.