Turn an everyday, humble watermelon into the star of the table. Add some creamy bocconcini and sweet tomatoes and we will show you how to make this Yellow Doll Watermelon Salad a conversation starter!
What Is Yellow Doll Watermelon?
Did you know you can get watermelon that has yellow flesh?
Yup, you can and growing up in Asia, it’s a fruit I have been eating for as long as I can remember.
It can also be referred to as Champagne watermelon or simply yellow watermelon.
Up until only a few years ago, yellow watermelon was not easily available in Australia. I never even seen them in the farmer’s market. Much to my delight, my local supermarket started to stock them. I was so excited to see them I let out a little squeal! LOL! No, seriously, I really did….
I had almost forgotten they even existed. In the last few years, the Yellow Doll watermelon is the only watermelon I buy when in season. The texture is the same as the normal variety. The yellow fleshed watermelon however is slightly sweeter.
I love using yellow watermelon for both savoury and sweet salads. You can enjoy our classic Yellow Watermelon Feta Salad with Mint or perhaps our zingy and refreshing Melon Salad with Maple Syrup and Lime Dressing.
Difference Between Buffalo Mozzarella and Bocconcini?
Well for the longest time I thought they were one and the same thing.
Buffalo mozzarella is unripened mozzarella cheese that is made from the milk of a water buffalo.
Bocconcini is young mozzarella cheese that is usually made from cow’s milk.
You’d be forgiven for thinking they were the same thing!
I love bocconcini as its subtle buttery flavour means you’re able to add it to quite a myriad of different salads, making it a very versatile ingredient. I also love it aesthetically as its bright white and it really stands out in a sea of colour. Just like it does in our Summer Strawberry Salad with Baby Bocconcini And Rocket!
For this salad, I like the major difference in texture as I marry up these small round balls of heaven with the spongy, chewy texture right next to the crunchy and airy watermelon.
Why I Love Yellow Doll Watermelon Salad with Bocconcini
This watermelon salad recipe is so easy to make and yet it looks so stunning. Not every salad you make for entertaining has to be technically difficult to execute. Sometimes a simple flavoured salad is actually required to balance a heavy main course.
Apart from how it tastes, the trick to making a simple salad with a ‘wow’ factor is always in its presentation, colour and texture. This salad to me looks refreshing and light, perfect for a hot summer’s day. If you’re after snack to go with it, can’t go wrong with this super delicious Welsh Rarebit.
I also love this salad because the Yellow Doll watermelon is always such a surprise for my guests! I continue to get quizzical looks whenever I put it on the table. When Phenie brought this dish over for a family gathering, they all thought it was potato! And when they realised it was watermelon, it was such a great talking point. She still giggles about it until today.
Not sure if you’ve ever noticed but we do love to create salad by colour. It just a little bit of fun to the table. If you love that too, our Yellow Salad with Zucchini Flowers is another take on they mellow yellow theme.
How to Make Yellow Doll Watermelon Salad with Bocconcini
Preparing the Salad Ingredients
Cut the Yellow Doll watermelon into small cubes. Discard the rind.
Cut the Kumato tomatoes in half horizontally.
Cut the Gold Perino (or Sun Gold) tomatoes in half, vertically from end to end.
And no, there is no technical reason I am cutting the tomatoes in different ways. Completely for aesthetic reasons and making the salad look pretty! LOL!
Cut the shallot into thin slices. The shallot is highly pungent, so you want them as thin as possible otherwise it will overpower each mouthful.
Roughly chop the mint and basil. Watermelon salads with basil is still an all time favourite.
How to Prepare the Bocconcini
Remove the bocconcini from the brine. It’s important to pat it dry as otherwise, when mixed with the watermelon which is already of such high-water content, it will make the salad very soggy.
Cut half the bocconcini in half. Leave the rest whole.
How to Make Red Wine Vinaigrette
Combine the red wine vinegar, Extra Virgin Olive Oil, and sugar and whisk well. Ensure the sugar is fully dissolved.
I would normally prefer balsamic vinegar for this salad but have chosen to go with the red wine vinegar instead. Unfortunately, the balsamic vinegar turns the yellow flesh of the watermelon into a dark brown.
How to Assemble Yellow Doll Watermelon Salad
As the Yellow Doll watermelon is fragile and prone to watering if handled too much, assembly of this salad requires some care.
Place half the mixed salad onto the platter. Drizzle half the dressing on the salad and sprinkle 1/3 of the mint and basil on top.
Then place the remaining salad on the top. Drizzle the rest of the dressing over salad and garnish with what’s left of the basil and mint.
You are essentially “building” the salad. No further tossing is required.
Eat the salad immediately before the watermelon waters and the salad is immersed in a bowl of watermelon juice.
This watermelon tomato salad is my take on a caprese salad. The yellow watermelon makes for a refreshing addition to a traditional salad recipe and wonderful for a hot summer’s day. Particularly if you alfresco dining and the weather is warm and balmy.
More No Cook Salad Recipes:
- Zucchini and Cucumber Salad with Dried Shrimp
- Cantonese Roast Duck Salad with Radicchio
- Tofu Skin Salad with Cucumber and Cauliflower
- Celeriac Mango and Guava Salad
- Prawn and Avocado Salad with Golden Kiwi
Easy Salad Dressing Recipes:
Yellow Doll Watermelon Salad with Bocconcini
Click on the toggle below for conversion to US Cooking Units.
- Cut the Yellow Doll watermelon into bite sized cubes. Discard the rind.
- Cut the Kumato tomatoes in half horizontally.
- Cut the Gold Perino (or Sun Gold) tomatoes in half, vertically from end to end.
- Peel the shallot and discard the skin. Slice the thinly.
- Roughly chop the mint and basil.
- Drain the bocconcini and pat dry. Cut half the bocconcini into half. Leave the rest whole.
- In a large mixing bowl, mix all the Yellow Doll watermelon, tomatoes, sliced shallot, and cherry bocconcini together. Do so gently so as not to break the Yellow Doll watermelon and to ensure it doesn’t water too much.
- Mix the Extra Virgin Olive oil, red wine vinegar and sugar together.
- Mix well until the sugar is dissolved.
- Using a slotted spoon, place half the mixed salad onto the platter. The slotted spoon will ensure you don't pick up all the juices.
- Drizzle half the dressing on the salad.
- Sprinkle 1/3 of the chopped mint and basil on top.
- With the same slotted spoons, place the rest of the salad on top.
- Drizzle and sprinkle with the rest of the dressing, mint, and basil.
- Season with a generous grind of salt and pepper.
- Serve immediately.
- If you’re not able to get your hands on Yellow Doll watermelon, you can of course use normal red crimson fleshed watermelon.
- You can select any small tomato, be it roma, grape or cherry. Ideally what you are looking for is variety in colour.
- If the red wine vinegar is too tart for you, you can replace it with apple cider vinegar.
- As with all watermelon-based salad, this is to be the last component of the meal that you assemble.