Salad of Marinated Watermelon and Sonoma Goat Chees

Name: Salad of Marinated Watermelon and Sonoma Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 large melonballer scoops watermelon (yellow or red); 2 tablespoons fresh squeezed orange juice; 1 tablespoon olive oil; 1/2 teaspoon chopped mint; 2 ounces California goat cheese (room temperature); 2 ounces cream cheese; 1 teaspoon minced garlic; 1 teaspoon chopped chives; 1 teaspoon chopped thyme; 4 brioche croutons, about 1/2 inch thick; 2 ounces assorted mixed greens; 1/2 ounce aged balsamic vinegar; Salt and white pepper

Servings: persons

16 large melonballer scoops watermelon (yellow or red)
2 tablespoons fresh squeezed orange juice
1 tablespoon olive oil
1/2 teaspoon chopped mint
2 ounces California goat cheese (room temperature)
2 ounces cream cheese
1 teaspoon minced garlic
1 teaspoon chopped chives
1 teaspoon chopped thyme
4 brioche croutons, about 1/2 inch thick
2 ounces assorted mixed greens
1/2 ounce aged balsamic vinegar
Salt and white pepper

1
Preparing the watermelon: Scoop watermelon balls out, and discard seeds.
2
Place in small mixing bowl and toss with orange juice, olive oil, and mint.
3
Set aside at room temperature.
4
Take leftover scraps of watermelon and discard seeds.
5
Place in blender and add small amount of white wine vinegar, to taste.
6
Use this as a garnish on plate.
7
Preparing the salad: combine cheeses, garlic, and herbs; mix well until all ingredients are combined.
8
Season with salt and pepper.
9
Place equal amounts on top of brioche croutons.
10
Place crouton in the middle of each of 4 salad plates and set four watermelon balls on top of each crouton.
11
Garnish with small amount of mixed greens tossed with balsamic vinegar.
12
Drizzle some vinegar and watermelon puree on plate as garnish.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 large melonballer scoops watermelon (yellow or red), 2 tablespoons fresh squeezed orange juice, 1 tablespoon olive oil, 1/2 teaspoon chopped mint, and more.

Yes, Salad of Marinated Watermelon and Sonoma Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salad of Marinated Watermelon and Sonoma Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions