Food Ingredients Fruits Watermelon Watermelon-Cucumber Salad 5.0 (1) 1 Review Peak-season produce joins forces with nutty aged goat cheese and crunchy sunflower kernels in this colorful summer salad. By Damarr Brown Published on July 3, 2024 Tested by Marianne Williams Tested by Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless Total Time: 20 mins Servings: 4 Jump to recipe For 2022 F&W Best New Chef Damarr Brown, summer is the season for refreshing salads paired with tangy, zippy dressings. Case in point: This watermelon salad, a riff on the classic combination of watermelon and feta cheese, dials up the flavors and textures a notch and takes just 20 minutes to make. “I think this is the perfect simple summer salad,” says Brown. “It bursts with flavor and is easy to prepare.” In Brown’s rendition, a funky, nutty, aged semi-firm goat cheese is both grated into the lemony dressing and shaved onto the finished salad. Cool, crunchy cucumbers amp up the salad’s fresh factor, while toasted sunflower kernels intensify the nutty, salty flavors, helping set off the peak-summer produce. While you can use store-bought roasted and salted sunflower kernels, toasting raw ones just before they’re tossed with the salad adds an extra boost of nutty richness. Brown likes to crack or lightly smash the cucumber by pressing on it before slicing. This serves two purposes — it causes the cucumber to release some of its natural water, and the irregular cracks trap and absorb the flavorful dressing. Frequently Asked Questions What is aged goat cheese? While a log of fresh soft goat cheese is the most common type that comes to mind, it’s well worth seeking out aged goat cheese here. It has a semi-firm texture, making it ideal for grating. Find it at specialty cheese stores or online at cheesemongersshop.com. What can I do with leftover salad dressing? You’ll have more dressing than you need for this salad. Store it in an airtight container in the refrigerator for up to a week and drizzle it over mixed greens, grilled chicken, or sliced peaches. Notes from the Food & Wine Test Kitchen While this recipe calls for sunflower kernels, pistachios or peanuts would also be an interesting and delicious swap. Suggested pairing Try a melony, lemony California Sauvignon Blanc with this salad, such as Cuvaison Napa Valley Carneros. Make ahead The dressing can be stored in an airtight container in the refrigerator for up to one week. Cook Mode (Keep screen awake) Ingredients 3/4 ounce aged goat cheese (such as Cypress Grove Midnight Moon), finely grated (about 2/3 cup), plus more shaved for garnish 1/4 cup red wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon honey 2 teaspoons chopped fresh oregano 2 teaspoons chopped fresh parsley 1 teaspoon grated garlic 1/2 teaspoon Dijon mustard 1/2 teaspoon fresh thyme leaves 1/4 teaspoon crushed red pepper, plus more to taste 1 1/2 teaspoons fine sea salt, divided, plus more to taste 2/3 cup plus 1 tsp. extra-virgin olive oil, divided 1/3 cup raw sunflower kernels 1 large English cucumber, halved lengthwise 4 cups chopped (1/2- to 3/4-inch pieces) seedless watermelon (from 1 small watermelon) Directions Whisk together grated goat cheese, red wine vinegar, lemon juice, honey, oregano, parsley, garlic, Dijon, thyme, red pepper, and 3/4 teaspoon salt in a small bowl. Gradually whisk in 2/3 cup oil until well combined. Add additional red pepper to taste, if desired. Set dressing aside. Preheat oven to 325°F. Stir together sunflower kernels and remaining 1 teaspoon oil in a small bowl; transfer to a parchment paper–lined baking sheet. Bake in preheated oven until toasted and fragrant, about 8 minutes. Remove from oven, and sprinkle sunflower kernels with 1/4 teaspoon salt. Transfer to a small bowl; set aside and let cool. Place cucumber halves, cut sides down, on a cutting board; press firmly with base of palm to crack slightly and release juices. Cut cucumber into 1/2-inch-thick slices. Transfer to a large bowl, and sprinkle with remaining 1/2 teaspoon salt. Add watermelon, 1/4 cup toasted sunflower kernels, and 1/3 cup dressing; toss to coat. (Reserve remaining dressing for another use.) Season salad with additional salt to taste; top with shaved goat cheese and remaining sunflower kernels. Originally appeared in Food & Wine magazine, July 2024 Rate It Print