The Pioneer Woman Tasty Kitchen
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Watermelon, Tomato and Goat Cheese Salad

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Level: Easy

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Description

A light, refreshing salad served in a watermelon bowl filled with watermelon, tomatoes, cucumbers and topped with a drizzle of balsamic dressing and goat cheese.

Ingredients

  • 1 whole Seedless Watermelon (8 Pound Size Recommended)
  • 1 cup Cherry Tomatoes, Cut In Half
  • 1 cup Cucumber, Peeled, Diced
  • 2 Tablespoons Mint Leaves, Sliced Thin
  • 1 Tablespoon Balsamic Dressing (your Favorite)
  • ¼ teaspoons Salt
  • ¼ teaspoons Pepper
  • 1 Tablespoon Goat Cheese Crumbled

Preparation

First, wash a small watermelon, approximately 8 pound size. Cut it in half, the short way (width-wise). Reserve half of the watermelon for another use.

Using the remaining half of watermelon, spoon out the insides, making a hollow bowl. Cut the spooned out watermelon into bite size pieces, about 1″ square. You’ll need 2 cups of the diced watermelon for this recipe—use the rest for another use. Turn the hollowed watermelon bowl upside down to drain; set aside.

Meanwhile, in a medium bowl, add the diced watermelon, tomatoes and cucumber; carefully mix until combined. Add mint, balsamic dressing, salt and pepper. Mix until combined. Add mixture into the watermelon bowl. Top with goat cheese.

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