Bursting with fresh flavour, this watermelon cucumber bocconcini salad is easy, delicious and perfect for all those upcoming deck parties, picnics and barbecues!
If you’re all about easy summer recipes with minimal fuss, have I got the recipe for you … watermelon cucumber bocconcini salad!
This easy summer salad recipe requires only a handful of simple ingredients and can be whipped up in minutes.
It’s light, fresh and just screams summer. It also makes for an easy picnic recipe (which I happen to love)!
Love summer salads? Check out this creamy Greek pasta salad!
Why We Love this Watermelon Cucumber Bocconcini Salad
- This salad is made with less than 10 ingredients.
- It comes together in about 10 minutes with very little fuss.
- It’s great for a picnic or to bring along to a summer BBQ. Always goes over well!
- Of course, it tastes delicious!
How to Make it
You literally chop up all the ingredients, toss together in a bowl and enjoy! Easy!
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 pasta or eating right from the package (yes, I do that and please, no judgement, they are that good).
Can I Make Ahead of Time?
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.
Having said that, if you do want to prepare in advance simply have everything chopped up and add the salt, oil and vinegar just before serving.
Tips for Making This Recipe
- I left the seeds in the cucumber. Because I enjoyed immediately, the salad didn’t get watery. However, if you like you can scrape 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 the 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.
- Prefer not to use bocconcini or mozzarella? Try feta cheese instead.
- 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!
More Easy Picnic Ideas
If you make this melon cucumber bocconcini salad, be sure to leave a comment below!
Watermelon Cucumber Bocconcini Salad
- 1 English cucumber, cut into bite-sized pieces (about 2 cups)
- 3 cups mini seedless watermelon, cut into bite-sized pieces (about ½ a mini melon)
- 7 ounces bocconcini, cut into bite-sized pieces (about 200 grams)
- ½ red onion, peeled and thinly sliced
- ⅓ cup chopped fresh mint leaves
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Place all ingredients into a large bowl, stirring to combine. Serve and enjoy!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.