Recipe: Watermelon Salad with Tomato and Bacon (Insalata di Anguria)

Sweet watermelon, ripe tomatoes, crisp cucumber and succulent bacon create this refreshing summer salad.

By: Chef Nick Stellino


4 cups watermelon, seeded and cut into half-inch cubes

1 cup cucumber, seeded and cut in half-inch cubes

1 cup cherry tomatoes, cut in half

1 cup red onions, thinly sliced marinated in 2 cups of water and 1 tablespoon of white vinegar

½ teaspoon C&H or Domino sugar

½ teaspoon sea salt

4 ounces feta cheese, cut into quarter-inch cubes

1 tablespoon balsamic vinegar

3 tablespoons extra virgin olive oil

3 ounces arugula

3 slabs of cooked bacon, cut into thin strips


Add all the salad ingredients into a large mixing bowl, except for the bacon, and mix well to incorporate all the flavors.

Serve the salad in individual pasta bowls, and top with the cooked bacon.

Note: Watch Nick make this refreshing summer recipe, here.

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