Bursting with fresh flavour, this Cucumber Melon Salad with Bocconcini is made in about 10 minutes. It’s perfect for all those upcoming deck parties, picnics and barbecues!
Hey everyone! If you can recall, back in March I attempted to go the whole month eating only vegetarian recipes. It didn’t last past two weeks, despite the fact that hubby and I regularly enjoy vegetarian and vegan meals. Funny thing is, lately that’s most of what we eat! I guess it was the rebel in me that couldn’t last going meat-free in March. These days? Bring on all things veggie like this super simple cucumber melon salad!
How to Make Cucumber Melon Salad
This cucumber watermelon salad requires only a handful of simple ingredients and can be whipped up in about 10 minutes. It’s light, fresh and just screams summer! When the weather warms up, this one would be lovely to take along for a picnic. Hubby and I went on one last year and took fur baby; we plan on making it an annual thing!
What is Bocconcini?
Bocconcini are small balls of mozzarella, usually packed in water. You can find them in various sizes, including pearl (little tiny tiny ones), regular sized (like I used here), or large ones. They are semi-soft and absorb flavour really well. They aren’t intrusive in taste and go well with a variety of things, like this cucumber melon salad, in pastas or eating straight up out of the package (yes, I do that and please no judgement….they are that good).
Tips for Making this Cucumber Melon Salad with Bocconcini
- This salad is best made and enjoyed right away. The salt in the salad pulls some of the moisture out of the cucumber and melon and if it sits to long, it will get watery. If you are going to make in advance, though, add the salt, oil and vinegar just before serving.
- Also, I left the seeds in the cucumber. Because I enjoyed immediately, the salad didn’t get watery. However, if you like you can scrap the seeds out with a spoon. Just carefully cut cucumber in half and run a spoon down the centre to remove those seeds. Continue with recipe.
- If you can’t find bocconcini, no worries! Just use mozzarella (preferably the kind packed in water). Tear or cut into bite-sized pieces.
- If you want, you can use basil instead of mint; both work lovely!
Speaking of mint, I can’t wait for our herb garden to start coming in. We grow mint like it’s nobody’s business. It really thrives for us, unlike basil (that one ain’t so easy, even when we tried growing it inside). Any tips? I’d love to hear!
Looking for other picnic recipes? Check these out!
Until next time, take care and chit chat again soon!
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Cucumber Melon Salad with Bocconcini
- 1 English cucumber -cut into bite-sized pieces, about 2 cups
- 3 cups mini seedless watermelon -cut into bite-sized pieces, about 1/2 a mini melon
- 200 grams bocconcini -cut into bite-sized pieces
- 1/2 red onion -thinly sliced
- 1/3 cup fresh mint -chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- Place all ingredients in a large bowl, stirring to combine. Best enjoyed immediately.