top of page

Here's a Salad That Will Make Your Mouth Water

family style watermelon salad

Quick, easy and quintessential summer fare! May - October our melons are ripe & ready at the Farmer's Market, honestly any of them would be great in this recipe.

For the Local Honey, Mint and Lime Dressing:

  • 2 tbl. lime juice (about 2 limes)

  • 2 tsp. white wine

  • 1.5 tsp. white wine vinegar

  • 2 tsp. Santa Barbara honey

  • ¼ tsp. pink peppercorns, crushed with the side of a knife

  • Pinch of salt

  • ½ shallot, minced

  • 1 tbl. mint, minced

  • ¼ cup olive oil

For the Salad:

  • 6 oz. log chevre (goat cheese) very cold

  • ¼ cup shelled pistachio nuts

  • 1.5 quarts cubed, seedless watermelon

  • ¼ red onion, thin sliced

  • ¼ cup shelled pistachios, garnish

  • 8 mint leaves or sprigs, garnish

Whisk together the dressing ingredients to emulsify. Chop the pistachio nuts. Roll the goat cheese in the nuts pressing firmly & refrigerate till ready to cut. Spread your watermelon onto a salad platter. Top with the thin sliced red onions.

To slice the goat cheese it’s important that it’s nice & cold, use a thin knife, fishing line or dental floss and cut medallions. Arrange those on the watermelon then drizzle all with the dressing. Garnish with additional pistachios & mint.

We hope you enjoy~

Lynette La Mere, Pure Joy Catering, Executive Chef

stations watermelon salad

Serving our Watermelon Salad Station Style

plated watermelon salad

Serving our Watermelon Salad Plated Up


Recent Posts

See All


bottom of page