Can I make watermelon salad ahead of time?

As I mentioned above in the Storage instructions section, this goat cheese watermelon salad is best when served immediately after assembly. However, you can do some of the prep steps ahead of time. First, you can easily mix up the dressing 1 - 2 days before and store it in a covered container in the fridge. You can also slice the onion and cube the watermelon up to 1 day in advance, and store them in separate covered containers in the fridge. Finally, you can also chop the nuts and store them in an airtight container at room temperature for several days before using.

How do I choose a ripe watermelon?

First of all, the watermelon should feel heavy for its size and should be unblemished, with no dents or bruises. Also, look for melons that have a dark yellow, almost orange "field spot," rather than a whitish-colored field spot. (The field spot, or ground spot, is the part of the melon that was resting on the ground as it grew). Check out this infographic for more tips on how to choose a watermelon !

What goes with watermelon goat cheese salad?

This salad is a great summer side dish that would be right at home served alongside burgers and hotdogs. Add a couple other easy sides like pasta salad, bean salad, and/or potato salad for a nice backyard get together. For something a little lighter, pair the watermelon salad with a grilled protein for the main course, such as grilled fish, steak, or chicken. Try it with my recipe for grilled balsamic chicken thighs ! To round out the meal, you could add a loaf of crusty bread, a green salad, and/or grilled veggies.

Watermelon Goat Cheese Salad

Name: Watermelon Goat Cheese Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 pounds (907 g) cold seedless watermelon, about 6 cups cubes (see note 1); 6 ounces (170 g) fresh goat cheese (chèvre); 1/2 cup (57 g) thinly-sliced red onion; 1/3 cup (52 g) shelled pistachios (or other nut); 3 tablespoons extra-virgin olive oil; 3 tablespoons lime juice; 1 teaspoon finely-grated lime zest; 2 tablespoons thinly-sliced mint leaves (about 7 mint leaves); 1 teaspoon honey; 1 teaspoon kosher salt (see note 2)

Watermelon Goat Cheese Salad

Print Recipe

5 from 9 reviews

This refreshing watermelon goat cheese salad is tangy, sweet, and savory, the perfect dish for summer! And, it's easy to make in only about 15 minutes.

Author: Kate
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 6 servings 1x
Category: side dish
Method: mix
Cuisine: American
Diet: Gluten Free

Ingredients

Units Scale

2 pounds (907 g) cold seedless watermelon, about 6 cups cubes (see note 1)
6 ounces (170 g) fresh goat cheese (chèvre)
1/2 cup (57 g) thinly-sliced red onion
1/3 cup (52 g) shelled pistachios (or other nut)
3 tablespoons extra-virgin olive oil
3 tablespoons lime juice
1 teaspoon finely-grated lime zest
2 tablespoons thinly-sliced mint leaves (about 7 mint leaves)
1 teaspoon honey
1 teaspoon kosher salt (see note 2)

Cook Mode Prevent your screen from going dark

Instructions

Add the extra-virgin olive oil, lime juice, lime zest, honey, and kosher salt to a small bowl. Whisk to combine the ingredients. Set aside.
Thinly slice the red onion and roughly chop the nuts, set aside.
Stack the mint leaves on top of each other and roll them into a cylinder shape. Then, slice perpendicular to the roll to create thin ribbons of mint. Set aside.
Cut the rind off the watermelon, then cut the flesh into about 1 inch (2.5 cm) cubes. Arrange the watermelon cubes on a large platter.
Sprinkle the onion and nuts overtop the watermelon.
Crumble the goat cheese and evenly distribute it on top of the salad.
Whisk the dressing one more time, then drizzle it over the watermelon salad. Garnish the salad with the sliced mint and serve immediately.

Notes

The salad can be made with room-temperature watermelon, but will taste more refreshing if the watermelon is chilled. You can either: (1) place the whole watermelon in the fridge for a few hours and then cube it (this is easiest with a small watermelon); or (2) cube the watermelon and then place it in a covered container in the fridge for 1 - 2 hours before using.

I used Diamond Crystal Kosher salt for this recipe, which is lighter and flakier than Morton Kosher salt. To substitute Morton Kosher salt or regular table salt, use only 1/2 teaspoon in the dressing. Or, add salt to taste.

If you prefer, the salad can be assembled in a large bowl rather than a platter. To a large bowl, add the watermelon, nuts, onion, dressing, and half the mint. Toss gently to coat the ingredients with the dressing. Then, crumble the goat cheese on top and garnish with the remaining mint.

The nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. The nutrition information is an estimate only, provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.

Nutrition

Serving Size: 1/6 recipe
Calories: 203
Sugar: 11.3 g
Sodium: 165 mg
Fat: 14 g
Saturated Fat: 5.3 g
Carbohydrates: 15.5 g
Fiber: 1.3 g
Protein: 6.8 g
Cholesterol: 13 mg

Keywords: watermelon goat cheese salad, goat cheese watermelon salad

Find it online: https://nibbleanddine.com/watermelon-goat-cheese-salad/