This watermelon salad recipe is full of flavor! The peaches and cucumber give it sweetness and crunch; and the cheese and shallots are a perfect addition.
I’m totally in love with watermelon. Like I’ve made watermelon mint sorbet and watermelon lemonade and now I’m sharing a watermelon salad with you because seriously I’m thinking it might be one of the best things about summer.
Whenever I’m having a creative brain block, I start to think about how my favorite restaurants and chefs would serve something like watermelon salad.
I had already made a list of ingredients I wanted to include in my salad and I really wanted to show you something beautiful.
I cut the watermelon with a scalloped circle cookie cutter to make the “base” of the salad and then piled it high with all the other ingredients.
Weight Watchers Friendly
Everyone should be able to enjoy a delicious summer fruit and cheese salad in my opinion, and if you’re on Weight Watchers, you can too!
All you need to do is select a reduced fat crumbled blue cheese, and that makes this salad 5 points per serving on the Freestyle program. Which is totally worth it because it’s really filling and tasty.
Peach Cucumber Watermelon Salad
Doesn’t that totally look like something you would get at a fancy restaurant? Your husband or friends or whomever you serve this salad to will be totally impressed, and guess what – it’s super easy.
I created this combination of farm fresh peaches, fresh crunchy cucumbers, delicious watermelon all together paired with a slice of mozzarella, crumbled blue cheese, a few shavings of a shallot and drizzled with balsamic vinegar and I’m in love.
I ate it for lunch right after I photographed it and cleaned my plate. The flavors all meld really well, but feel free to leave out the shallot if you don’t like the zing of it.
- 5 lb watermelon
- 2 peaches
- 1 cucumber
- 6 oz blue cheese crumbles, I prefer gorgonzola
- 6 slices fresh mozzarella
- 1 shallot
- 6 tsp balsamic vinegar, really good quality!
- To assemble this salad, you'll want to cut your watermelon down the center and cut 1" slices.
- Use a cookie cutter to cut out rounds. My cookie cutter was 2.5" diameter.
- Place one slice of mozzarella on top of each watermelon slice.
- Then chop up your peach and cucumber into tiny squares to top the watermelon & mozzarella.
- Thinly slice your shallot and place a few slices on each round. Add the blue cheese - 1 oz per serving.
- The last step is to drizzle with a good quality balsamic vinegar. Serve immediately.
Serving Size:1 serving
Amount Per Serving: Calories: 337Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 530mgCarbohydrates: 39gFiber: 3gSugar: 31gProtein: 15g
Serve and enjoy! As you chop up the watermelon with your fork the juices drain onto the plate and everything starts to mix together and the flavors truly meld. It’s delicious!
If you’ve never had really good balsamic vinegar I’d venture to say it will change your life.
We have a little store here that’s called Heavenly Oils & Vinegars; I bet you have a similar place in your city these franchises are popping up all over the place where you can go in and taste like over a bazillion different flavors of olive oils and vinegars.
In my opinion (as far as oils go), get the traditional 18-year aged. Skip the chocolate and raspberry and whatever else and go for traditional. You’ll want to put it on everything!
I hope you enjoyed this fruit and cheese salad recipe! If you’d like please pop over to Handmade in the Heartland to see more of my recipes.