Summer is coming to an end. Sadly. But right now in Georgia watermelons are on sale and look so good. They all have really nice oval shapes and dark green skin.
I started making this salad long ago when I lived in NY and worked as a Server at Jean-George Vongerichten’s restaurant Mercer Kitchen. This was one of the recipes in his cookbook.
I’d attended culinary school a few years before and was all about trying new things – but mostly trying things I could actually afford while living in NY on a waitressing income!
Watermelon was the perfect treat in the summer. It was so hot in the city, and I could always grab some cut watermelon, a small package of goat cheese and call it dinner, or lunch, or sometimes even breakfast.
This is such an easy dish, just cut some seedless watermelon, or use a melon baller if you want to be fancy. Crumble some goat cheese over it, then add a little sprinkle of Kosher salt, a drizzle of good olive oil and some freshly cracked black pepper.
This is also really good with some arugula or other greens. The goat cheese sort of melds with the water in the melon and the olive oil. It takes on this creamy, dreamy, earthy taste.
Watermelon Goat Cheese Salad
- 2 cups Fresh watermelon chunks
- 2 oz Goat cheese
- 1 tbsp Extra virgin olive oil
- 1 pinch Kosher salt
- 1 tsp Fresh cracked pepper
- Place the cut watermelon on the plates and crumble the goat cheese over the top
- Drizzle with olive oil, and sprinkle with salt and pepper
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