Best Watermelon Tomato And Cheese Salad Recipes

Ensalada de Sandía y Tomate (Watermelon Tomato Salad with Goat Cheese and Corn Nuts) image

Provided by Katie Button

Yield Serves 8 as a small plate

Number Of Ingredients 10

1 tablespoon honey
1½ tablespoons reserve sherry vinegar
Kosher salt
¼ cup extra-virgin olive oil
¼ cup corn nuts, preferably Quicos
4 medium heirloom tomatoes, cut into wedges
4 cups 1-inch watermelon cubes
¼ cup very thinly sliced sweet onion
3 ounces goat cheese, such as Capricho de Cabra
2 tarragon sprigs

Steps:

Whisk the honey, vinegar, and ½ teaspoon salt in a small bowl. While whisking, add the oil in a slow, steady stream until emulsified.
Pulse the corn nuts in a food processor until finely chopped.
Arrange the tomatoes in serving dishes in a single layer and sprinkle with ½ teaspoon salt. Top with the watermelon and onion and drizzle with the dressing. Crumble the goat cheese and pluck the tarragon leaves on top. Sprinkle on the corn nuts and serve immediately.

Watermelon, Tomato and Cheese Salad image

Provided by Kumquat the Cats fr

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 cups seedless watermelon, cut in 1 inch cubes or balls (reserve juice)
1 1/2 cups cherry tomatoes or 1 1/2 cups grape tomatoes, halved
1/2 cup gorgonzola or 1/2 cup Roquefort cheese, crumbled
1/2 cup scallion, minced
salt
1 tablespoon extra virgin olive oil
2 tablespoons sherry wine vinegar
1 pinch cayenne
1/2 cup cilantro or 1/2 cup parsley, roughly chopped

Steps:

Combine watermelon, tomato, cheese, scallions and salt in a bowl.
Whisk together 2 tablespoons of watermelon juice, oil, vinegar and cayenne and gently toss with salad.
Garnish with cilantro or parsley.

Layered Watermelon, Tomato and Mixed Greens Salad with Feta Cheese image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 15

1/4 cup chopped fresh mint leaves
1 small jalapeno pepper, seeded and finely chopped
Lime-Orange Vinaigrette, recipe follows
1 pkg. (7.75 oz.) DOLE® Extra Veggie™ with Grape Tomatoes
8 (1/4-inch thick) slices watermelon*
Salt and ground black pepper, to taste
1/4 cup finely chopped DOLE Red Onion
1/4 cup crumbled feta cheese
Lime-Orange Vinaigrette:
2 tablespoons lime juice,
2 tablespoons orange juice
2 tablespoons olive oil
2 teaspoons sugar,
1 teaspoon red wine vinegar
1/8 teaspoon ground cayenne pepper and salt

Steps:

Remove tomato pouch from salad blend and cut tomatoes in half; set aside.
Cut 8 (4x4-inch) squares or (4-inch) circles from watermelon; season each with salt and pepper, to taste.
Combine salad blend, tomatoes, onion, feta, mint and jalapeno in large bowl. Toss with Lime-Orange Vinaigrette, to taste. For each serving, place one watermelon slice on large plate; spoon some salad onto watermelon. Top with second slice of watermelon; top with additional salad.
*Tip: Cutting slices from a baby watermelon work well.
Lime-Orange Vinaigrette:
Whisk together 2 tablespoons lime juice, 2 tablespoons orange juice, 2 tablespoons olive oil, 2 teaspoons sugar, 1 teaspoon red wine vinegar, 1/8 teaspoon ground cayenne pepper and salt, to taste until well blended. Makes about 1/3 cup.