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.
- 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)
- 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.
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.
- 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