Summer Watermelon Salad by Vermont Creamery
Summer Watermelon Salad by Vermont Creamery
A bright blend of goat cheese and fresh fruit
Who said salads have to be boring? This summer blend from Vermont Creamery is a refreshing inspiration for your next backyard party or lunch at home. Mouthwatering cubed watermelon sets the stage for a mix of mint, basil, and a light homemade dressing made with olive oil and vinegar, topped off with some crumbles of Vermont Creamery’s classic Goat Log, a traditional chevre that’s got a velvety texture and tangy, lactic essence.
Summer Watermelon Salad by Vermont Creamery
A bright blend of goat cheese and fresh fruit - Prep Time : 25 min
- Cook Time : 35 min
- Total Time : 55 min
- Serves 6
Ingredients
- For the Salad Dressing:
- 3 Tbsp. Murray’s Olive Oil
- 1 Tbsp. Apple cider vinegar
- 1 tsp. Garlic, finely chopped
- 1 tsp. Maple syrup
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
- For the Salad:
- 6 cups Seedless watermelon, cubed
- 2/3 cup Red onion, thinly sliced
- 1 Tbsp. Fresh basil leaves, chopped
- 1 Tbsp. Fresh mint leaves, chopped
- 1/2 tsp. Salt
- 1 ea. Vermont Creamery Goat Log, 4 oz., crumbled
Directions
- Combine dressing ingredients in small bowl; whisk to combine.
- Combine watermelon, onions, basil, mint, and salt in large bowl. Pour dressing over and toss to coat watermelon. Refrigerate for 30 minutes before serving.
- Spoon salad onto serving platter. Just before serving, crumble goat cheese on top of salad.
