June 28, 2013

watermelon salad


This is a super simple salad (and one that I have been eating all week) to put together, and the most divine flavor combination. I was honestly a little shocked by how good the watermelon and goat cheese tasted together. I love goat cheese, but sometimes it’s a little heavy for me, but the watermelon balanced it nicely.

On a separate unrelated but kind of related note, a friend and I signed up for a CSA produce box this summer and I just got my second one yesterday. Has anyone tried this? CSA stands for Community Supported Agriculture a movement to bring consumers closer to their food production. A newsletter goes out each week with what will arrive in the box, and a few inspiring recipes, and then the box is delivered to you! We originally thought we would alternate weeks, each taking one full box to ourselves every week, but instead we have been splitting the box. So far, so good.

I like when it delivers produce I would normally buy at the store, but it’s pretty fun getting things you would never get like kohlrabi or dandelion greens (which are actually really good). Let the experimenting continue…


Watermelon Goat Cheese Salad
serves as many as a whole watermelon feeds


Good goat cheese (I used Laura Chenel’s Creamy Goat Cheese, and it was too creamy, but oh so good)
Fresh basil
Olive oil
White balsamic vinegar
Salt & pepper


Cut the watermelon into consistent square slices and orient in a row side-by-side.

Chiffonade basil and sprinkle with crumbled goat cheese on top of the watermelon slices.

Drizzle with olive oil and white balsamic vinegar. Salt & pepper.


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