Watermelon basil salad with mint, creamy goat’s cheese and a drizzle of balsamic glaze. A very quick summer salad that is light, refreshing and packed with flavour.
Summer is watermelon season — a juicy, naturally sweet fruit that quenches the appetite and cools you down on hot days. This simple salad pairs ripe watermelon with creamy goat’s cheese, bright basil and mint, and a touch of balsamic glaze for contrast. A splash of good olive oil and a light seasoning of salt and pepper finish the dish. The result is a balance of sweet, tangy and herbaceous notes that makes a perfect starter, side or light lunch. The whole salad takes about 10 minutes to prepare.
In Tuscany and many Mediterranean regions you’ll see watermelon everywhere in summer, from small personal fruits to huge market melons. A thick slice straight from the rind is a classic way to enjoy it, but this salad shows how a few complementary ingredients can elevate watermelon into a sophisticated plate. If you like, try scooping the flesh into melon balls for an elegant presentation, or slice it into wedges for a rustic look.
This salad needs very little dressing. A drizzle of balsamic glaze adds a sweet-acid note that complements both the watermelon and the tang of goat’s cheese. Fresh basil and mint bring aromatic warmth and cooling freshness. Finish with a light drizzle of extra virgin olive oil and a pinch of sea salt and cracked black pepper to lift the flavours.
Watermelon and goat’s cheese salad
By Emily
Ingredients
- 1.7 lbs (800g) watermelon, cut into triangles or scooped into balls
- 5.2 oz (150g) goat’s cheese, crumbled or broken into small pieces
- 1 large handful basil, leaves roughly torn
- 1 large handful mint, leaves finely chopped or torn
- 3–4 tsp balsamic glaze, to taste
- Pinch of salt and freshly ground black pepper, to season
- Good quality olive oil, to drizzle
Instructions
- Chop the watermelon into small triangular chunks or form melon balls and arrange them on serving plates or a shared platter.
- Scatter the crumbled goat’s cheese evenly over the watermelon.
- Finely chop or tear the basil and mint leaves and sprinkle them over the salad for fresh aroma and colour.
- Drizzle a small amount of balsamic glaze over each portion. Add a light drizzle of olive oil, then finish with a pinch of salt and freshly ground black pepper.
- Serve immediately while the watermelon is cold and juicy.
Notes
Please note: metric measurements were used for testing; imperial conversions are approximate. For the best flavour use ripe, fragrant watermelon and a good quality balsamic glaze. If you prefer a softer contrast, substitute feta for goat’s cheese or add a handful of peppery arugula for extra texture.
Serving and variations
This salad works well as an appetizer, a light lunch, or a side to grilled fish, chicken or cured meats. For a more substantial dish, add torn prosciutto, a handful of toasted pine nuts or a bed of mixed greens. A splash of fresh lemon juice can be added if you like brighter acidity, but the balsamic glaze usually provides enough balance.
Storage
Watermelon releases juice after cutting, so this salad is best eaten on the day it’s made. If you need to store leftovers, keep them chilled and expect some texture change as the fruit softens.
Helpful info for all recipes
- I typically use extra virgin olive oil unless stated otherwise.
- All vegetables referenced are medium unless noted.
- When converting recipes, treat nutrition and imperial measurements as approximations.
- Recipes are usually developed using a fan (convection) oven when baking or roasting is required.
Nutrition
Calories: 156 kcal (approximate)
Nutrition information is automatically calculated and should be used as an estimate only.
Leave a comment below to share your variations, tips or how it turned out for you.