Selina’s Summer Watermelon Salad

When I think summer, I think chilled watermelons. This colorful recipe uses the savoriness of vinegar, oil and herbs to brighten the melon’s natural sweetness.

Watermelons are a great way to celebrate the summer. Particularly in hot climates like in the American South. I love watermelon in general — particularly the cool, crispy texture. This is a very simple recipe and most of the time is in the cubing of the melon and chopping of the herbs. The actual assembly is very easy.

There are a couple of keys to a great watermelon salad. The first, of course, is the quality of the melon itself. And the quality of the cheese really makes a difference too. Plus, don’t overdo the savory. It should be just enough to create a nice contrast with the sweetness because this makes it pop more.

Finally, if you want to make this salad a full meal, you can add other chopped ingredients like halved cherry tomatoes and cucumber slices.

Step-by-Step instructions below…

Prep Time: 15–20 minutes incl. chopping/prep

Serving Size: Serves 6

Ingredients

For The Salad

• 6 cups seedless watermelon (cubed)
• 1 tbsp. fresh basil leaves chopped
• 1 tbsp. fresh mint leaves chopped
• ½ teaspoon salt
• 4 oz (check container) crumbled goat cheese
• ⅓ cup red onion, thinly sliced (optional)

For the Dressing

• 3 tbsp. extra virgin olive oil
• 1 tbsp. apple cider vinegar
• 1 tsp. maple syrup (or honey)
• 1 tsp. garlic, finely chopped
• ½ teaspoon salt
• ¼ tsp. black pepper

Instructions

Chop your ingredients separately, if needed.

Combine dressing ingredients in small bowl then whisk.

Combine watermelon , basil, mint and salt in large bowl. Pour dressing over and toss to coat watermelon. Refrigerate for 30 minutes before serving.

Just before serving, spread crumbled goat cheese on top of salad.