Nothing says summer like a refreshing watermelon and goat cheese salad. It’s a twist on a classic Caprese using watermelon in place of tomato, and goat cheese instead of mozzarella. This recipe is a little bit of savory along with sweet courtesy of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa. Now how do you pick the perfect watermelon for this salad? The heavier the watermelon, the better. Not bigger! You can also knock on it as a good watermelon should be firm and your hand should bounce right back.
Watermelon & Goat Cheese Salad
Compliments of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa.
Serves 4 people
880 g Seedless watermelon
300 g Seedless yellow watermelon
160 g Goat cheese
60 g Extra virgin olive oil
40 g Thai basil
5 g Kosher salt
3 g Black pepper
- Peel and slice the seedless watermelon and seedless yellow watermelon.
- Place watermelon in a vacuum bag add Thai basil, lemon zest and lime zest. Seal and keep overnight in the fridge.
- Open the vacuum bag remove the Thai basil and dice 2 cm cubes of the seedless watermelon and yellow watermelon.
- Juice the lemon and lime, place in a mixing bowl, add extra virgin olive oil, and salt and pepper.
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