Description
A refreshing and vibrant summer salad combining sweet watermelon cubes with creamy goat cheese, crisp cucumber, and fresh herbs. Dressed in a light honey-lemon vinaigrette and garnished with toasted pistachios, this no-cook salad is perfect for hot days or as a bright side dish.
Ingredients
Scale
Main Ingredients
- 4 cups seedless watermelon, cut into cubes
- 4 ounces goat cheese, crumbled
- 1 English cucumber, sliced
- 1/4 cup fresh mint, chopped
- 2 tablespoons fresh basil, chopped
- 1/4 cup toasted pistachios, chopped (optional)
Dressing
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the base: Place the cubed watermelon and sliced cucumber into a large mixing bowl to form the fresh base of the salad.
- Make the dressing: In a small bowl, whisk together honey, lemon juice, olive oil, salt, and black pepper until well combined and emulsified.
- Toss the salad: Drizzle the prepared dressing over the watermelon and cucumber, then gently toss the mixture to ensure each piece is lightly coated with the dressing.
- Add cheese and herbs: Fold in the crumbled goat cheese, chopped mint, and chopped basil carefully to combine without breaking the goat cheese apart too much.
- Optional garnish: Sprinkle the toasted pistachios over the top if using, adding a crunchy texture and nutty flavor.
- Serve immediately: Chill briefly if desired, then serve right away to enjoy the freshness and prevent the salad from becoming watery.
Notes
- For extra flavor, substitute the lemon juice in the dressing with balsamic glaze for a sweet and tangy twist.
- Add a pinch of chili flakes in the dressing for a subtle spicy kick.
- This salad is best served fresh; avoid storing it for long periods as watermelon releases moisture which can make the salad soggy.
- Use fresh, ripe watermelon for optimal sweetness and texture.
- To toast pistachios, heat them in a dry skillet over medium heat for 2-3 minutes until fragrant.
