Time for some Summertime Basil Watermelon and Goat Cheese Salad!!! With enormous crates full to the brim at every grocery store and farmer’s market, I do believe watermelon is upon us! I learned a few nifty tricks back in the day to check if watermelon is ripe before buying. No awkward sniffing! (although that is my trusty method to checking cantaloupe).
Method 1: You know that kinda flat section on a watermelon? The part that rested on the ground while it grew? If it’s white, put that watermelon back. Immediately. If it’s yellowish in color, that’s the one! The darker the yellow color, the more time it had to grow in the sun.
Method 2: The heavier the watermelon, the better. Not bigger! Heavier. It had more time to grow and fill with water.
Method 3: You can also knock on it. If so, a good watermelon should be firm and your hand should bounce right back.
Now that you’ve picked your perfect, ripe watermelon, whatever shall you do with it? How about a little bit of a twist on a classic caprese salad? Watermelon instead of tomato, feta instead of mozzarella??? AKA Summertime Basil Watermelon and Goat Cheese Salad. A little bit of savory along with the sweet!!!! I’m also obsessed with cheese so any excuse to use it, especially soft cheeses and I’m there. I served this as a side to grilled bratwurst and potato salad, instant hit. Sooo yuummm, and perfect for the upcoming warm summer BBQ-ing days! July 4th anyone???Print
- 1 medium watermelon
- 1 cup goat cheese, crumbled*
- 10–15 basi leaves, cut in chiffonade
- Remove the rind from the watermelon and dice into 1-inch pieces and place in a large bowl.
- Add goat cheese and basil. Gently stir to combine.
- Chill for 10 minutes and serve.
You can also use feta cheese for a slightly tangier taste!