Watermelon Goat Cheese Salad with Cucumber and Pistachios
This delightful watermelon goat cheese salad combines sweet, juicy watermelon with refreshing cucumbers, creamy goat cheese, crunchy pistachios, and a drizzle of sweet aged balsamic, creating a vibrant and textured addition to your summer menu.
Servings: 4 servings
Calories: 251kcal
Equipment
Ingredients
- 3 cups watermelon cut into ¼ inch cubes
- 2 Persian cucumbers sliced into ¼ inch thin half-moon shapes or cubes
- ¼ cup chopped pistachios
- 4 ounces goat cheese roughly crumbled
- ½ lemon zested and juiced
- ¼ cup Extra Virgin Olive Oil
- 2-3 tablespoons Aged Balsamic Vinegar
- 3-4 sprigs of fresh mint leaves removed and roughly chopped
- Flaky sea salt for garnish
Instructions
- Arrange the cubed watermelon on a wide platter and top with the cucumbers.
- Scatter the chopped pistachios and crumbled goat cheese on top.
- Season the watermelon salad with lemon zest and lemon juice and drizzle of the olive oil and aged balsamic. Finish with a hefty sprinkle of flaky salt and chopped mint on top and serve.
Notes
- Make ahead. This salad holds up well to traveling and can be made ahead up to a day in advance. If making ahead, do not salt beforehand, as it will draw out too much moisture. Layer the salad and salt it right before serving.
- Make the salad in one bowl. Layer the salad in a wide bowl or platter and right before serving, drizzle olive oil, vinegar, lemon and zest right onto the salad and serve.
- Look for goat cheese log instead of pre-crumbled goat cheese, which will be creamier.
- Yields 2 as a main or 4 as a side salad.
Nutrition
Calories: 251kcal | Carbohydrates: 15g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 7mg | Sodium: 57mg | Potassium: 282mg | Fiber: 2g | Sugar: 10g | Vitamin A: 879IU | Vitamin C: 18mg | Calcium: 48mg | Iron: 1mg