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Watermelon salad with goat’s cheese and organic extra virgin olive oil Recipe

Gastronomy
Alentejo

Add watermelon, cucumber, goat cheese, red onion, spearmint, season everything with Esporão Organic Extra Virgin Olive Oil and summer gets even better.

Ingredients: (Servings: 2 main courses or 4 starters)

    • 1 small watermelon or half a large one (about 2kg)
    • 200g goat’s cheese, ideally from the Alentejo (mild or strong, to taste)
    • 1 whole cucumber
    • 4 sprigs mint minced
    • 2 tbsp Esporão Red Wine Vinegar
    • 1 tsp dried oregano
    • Half a red onion, sliced thinly into half rings
    • 75 ml Esporão Extra Virgin Organic Olive Oil

Directions

Peel the watermelon, remove the seeds, and cut into roughly 1 inch or 2 cm cubes. Slice the cucumber in half longitudinally to remove the seeds with a spoon and then chop into small pieces. Place the watermelon and cucumber in a large bowl and add the herbs and season with olive oil and vinegar. As goat’s cheese is usually quite salty, additional salt isn’t required.

Place the salad in a serving dish and break the cheese up over the salad. Drizzle with more olive oil and garnish with the onion slices.