6.30.16 Watermelon Salad - WFSB 3 Connecticut

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6.30.16 Watermelon Salad

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Herbed Watermelon Salad with Fresh Goat Cheese

Total Time: 25 minutes

Yield: 6 servings


1 4- to 5-pound seedless watermelon

1 small red onion, halved lengthwise and thinly sliced crosswise

4 ounces crumbled goat cheese (see “Note,” below)2 tablespoons thinly sliced fresh mint leaves


Cut the rind away from the watermelon and cut the flesh into ½-inch-thick wedges. Arrange the melon on a serving platter and sprinkle with the onion, goat cheese, and mint.

For the dressing:


1/3 cup balsamic vinegar

1/4 cup olive oil

1/2 teaspoon table salt

1/2 teaspoon freshly ground black pepper


In a small bowl, whisk together the vinegar, oil, salt, and pepper. Taste and add more salt if desired. Just before serving, pour the dressing over the salad. Serve immediately.