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Summer Watermelon Salad by Vermont Creamery

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.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

1/4 tsp. Pepper

3 Tbsp. Murray's Italian Extra Virgin Olive Oil

1 Tbsp. Apple cider vinegar

1 tsp. Garlic, finely chopped

1 tsp. Maple syrup

1/2 tsp. Salt

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

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.

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