Watermelon Wedge Salad
Recipe GLPR1f24a6b7b32fbd
A vibrant summer salad featuring fresh watermelon wedges drizzled with balsamic, creamy goat cheese mixed with basil and olive oil, crispy toasted marcona almonds, and peppery arugula. Perfect as a light appetizer, side dish, or refreshing starter.
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Ingredients
1/2 cup marcona almonds
4 cups fresh arugula
5 fresh basil leaves, chopped
1 teaspoon fresh thyme, chopped
1/4 cup goat cheese, about 3 ounces
2 tablespoons extra-virgin olive oil, divided
sea salt, to taste
1/4 cup balsamic vinaigrette dressing
1/2 small seedless watermelon
Directions
Preheat the oven to 400°F.
Cut the watermelon in half, then cut one half into four equal wedges. Place the wedges in a shallow dish and drizzle with 2 tablespoons of the balsamic dressing. Set aside to let the flavors meld while you prepare the remaining components.
In a small bowl, combine the marcona almonds with 1 teaspoon of olive oil, the fresh thyme, and a pinch of sea salt. Toss until evenly coated.
Spread the almond mixture on a foil-lined baking sheet in a single layer. Toast in the preheated oven for about 7 minutes, or until golden brown and fragrant. Remove from the oven and let cool slightly.
While the almonds toast, combine the goat cheese, chopped basil, remaining 1 tablespoon of olive oil, and a pinch of sea salt in a small bowl. Stir until well combined and creamy.
Place the arugula in a large bowl and dress with the remaining 2 tablespoons of balsamic dressing, tossing gently to coat.
To assemble, place one watermelon wedge on each of four plates. Spread about 1 tablespoon of the goat cheese and basil mixture onto each plate beside or on top of each wedge. Top with a portion of the dressed arugula and finish by sprinkling the toasted marcona almonds over the greens. Serve immediately.
