Watermelon & Goat Cheese Salad with Basil

Category: 
Seasons: 

by Rachel Johnson

Super easy

Watermelon & Goat Cheese Salad with Basil

Ingredients

For 1 Batch(es)

Vinagrette

  • 1 shallot, finely minced (about ¼ c.)
  • 1/2 t. dijon mustard
  • 1 t. sherry vinegar
  • 1 lemon, zested and juiced (about 3 t.)
  • 2 t. honey
  • 1/2 c. extra virgin olive oil
  • 1 t. fresh thyme leaves, minced
  • 1/2 t. salt
  • 1/2 t. freshly ground black pepper

Salad

  • 4 c. watermelon, cut into 2-inch cubes, chilled
  • 1 c. seedless cucumber, diced
  • 3 T. vinaigrette, separated
  • 4 oz. local goat cheese, gently crumbled
  • 2 T. pepitas (pumpkin seeds)
  • 1/4 t. nigella seeds
  • 1/4 c. fresh basil leaves, torn
  • 1 Pinch of salt

Watermelon & Goat Cheese Salad with Basil Directions

  1. For the dressing:
    In a glass jar (fitted with a screw-top lid), add minced shallot, mustard, sherry vinegar and lemon zest and juice. Allow to sit for at least five minutes so that the acid breaks down the bite of the shallot.
  2. Add honey, olive oil, thyme, salt and pepper. Screw lid onto the jar and shake vigorously until dressing is completely emulsified — about 30 seconds.
  3. Taste and adjust seasonings as necessary. Dressing will keep in the fridge up to a week. Shake before using.
  4. For the salad:
    In a large bowl, add watermelon and cucumber, and gently toss with two tablespoons of the vinaigrette.
  5. Transfer watermelon mixture to a platter and top with another tablespoon of dressing.
  6. Garnish with chèvre, pepitas, nigella seeds, basil and a finishing sprinkle of salt. Serve immediately.

Be the first to post a review

You must be logged in to review

Top

Recipe Search