Watermelon-Tomato Salad with Lemony Whipped Goat Cheese
Makes 4 to 6 Servings
  • 1 cup thinly sliced red onion
  • 2 tablespoons distilled white vinegar
  • 2 teaspoons vegetable oil
  • ¾ teaspoon sugar
  • ½ teaspoon kosher salt, divided
  • 1 (8-ounce) log goat cheese, softened
  • 1 tablespoon chopped fresh dill
  • 2 to 3 tablespoons whole milk
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon ground black pepper
  • 4 cups watermelon, thinly sliced and cut into triangles, rind removed
  • 2 pounds assorted fresh tomatoes, sliced
  • 2 miniature cucumbers, halved lengthwise and then cut diagonally crosswise
  • ¼ cup lightly packed torn fresh mint leaves
  • 2 tablespoons torn fresh dill
  1. In a medium glass or nonreactive bowl, toss together onion, vinegar, oil, sugar, and ¼ teaspoon salt. Cover and let stand until onion is softened, about 4 hours.
  2. In a medium bowl, combine goat cheese, chopped dill, milk, lemon zest and juice, pepper, and remaining ¼ teaspoon salt. Beat with a mixer at medium speed until smooth.
  3. On a large platter, arrange watermelon, tomato, and cucumber. Top with onion mixture. Dollop goat cheese mixture over salad. Sprinkle with mint, torn dill, and additional salt and pepper. Serve immediately.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/watermelon-tomato-salad-lemony-whipped-goat-cheese/