Watermelon Salad With Pancetta

By Mark Bittman

Updated Oct. 17, 2023

Watermelon Salad With Pancetta
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Randi Brookman Harris
Total Time
10 minutes
Rating
4(116)
Comments
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You don’t need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer, and that the first and best way to “prepare” it is to just cut it up and devour it. But this recipe is a great idea, too. Pancetta gives this salad a salty bite and mozzarella adds creaminess.

Featured in: Watermelon All Day Long

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Ingredients

  • 3cups cubed watermelon
  • 3large ripe tomatoes
  • ⅓cup mozzarella cubes

    • For the Vinaigrette

    • 4ounces pancetta
    • 1shallot, chopped
    • A splash of sherry vinegar
    • Lots of black pepper

    Garnish

    • Fresh basil
Ingredient Substitution Guide
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Preparation

  1. Step 1

    In a large bowl combine 3 cups cubed watermelon, 3 large ripe tomatoes, chopped, and ⅓ cup mozzarella cubes. For the vinaigrette, render 4 ounces chopped pancetta in olive oil until crisp. Add some chopped shallot, a splash of sherry vinegar and lots of black pepper. Toss with the watermelon and tomatoes. Garnish: Fresh basil.

Ratings

4 out of 5
116 user ratings
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Comments

Kylie

Easy and tasty. Next time will add more oil/vinegar to the pancetta/shallot mix to have more vinaigrette. But flavors were great. Served with shrimp and corn on the cob.

meinmunich

Made it because I had all the ingredients and wanted a different salad to go with tri top steak. It was okay. Good when you want something new.

Hollis Rose

Didn’t have pancetta on hand, so subbed turkey pastrami. Pretty darn delicious!

Kylie

Easy and tasty. Next time will add more oil/vinegar to the pancetta/shallot mix to have more vinaigrette. But flavors were great. Served with shrimp and corn on the cob.

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