Watermelon & Goat Cheese Salad with Basil


by Rachel Johnson

Super easy

Watermelon & Goat Cheese Salad with Basil


For 1 Batch(es)


  • 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


  • 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.

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