Go Back Email Link
–+ servings
Watermelon and Tomato Salad Closeup on a Black Board

Watermelon & Tomato Salad with Goat Cheese and Pistachio

Print Recipe
This juicy, fruit-filled salad is the essence of summer on a plate. 
Course Appetizer
Cuisine American
Dish Type Salad
Cooking Style fast, Vegetarian
Diet and Health Healthy
Seasonal Father's Day, Fourth of July, summer
Ingredient watermelon
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Author Annette Tomei

Ingredients

  • 1 tsp Champagne vinegar
  • 2 tsp lemon juice
  • 2 tsp olive oil
  • 1/2 tsp Dijon mustard
  • salt & pepper to taste
  • 1/2 c cubed seedless watermelon
  • 1/2 c diced fresh tomatoes
  • 4 in opal basil leaves cut into chiffonade + 2 sprigs for garnish
  • 1 tbsp chopped roasted pistachios
  • 12 watermelon "logs" 1/2-inch wide x 3-inches long
  • 2 1/2-inch disks goat cheese

Instructions

  • Whisk together the vinegar, lemon juice, olive oil and Dijon to make a vinaigrette. Season with salt and pepper.
  • Toss the chopped watermelon and tomato with the vinaigrette. Add the basil and pistachios, tossing lightly.
  • To make the salad, place one disk of goat cheese in the middle of each of two plates.
  • Make a "fence" of watermelon "logs" around each disk by stacking and overlapping 6 "logs" on each plate.
  • Top with the salad mixture and garnish with the opal basil sprig.