Watermelon and Cucumber Salad with Goat Cheese and Sweet Shallots

Name: Watermelon and Cucumber Salad with Goat Cheese and Sweet Shallots
Prep time: 15 min
Total time: 15 min
Ingredients: 6 oz (185 g) fresh goat cheese, at room temperature; 1/4 cup (2 fl oz/60 ml) extra-virgin olive oil; Pinch of kosher salt; 1/3 cup (1 1/2 oz/45 g) thinly sliced shallots; 1 Tbsp rice vinegar; 1 Tbsp sugar; 2 lb (1 kg) ripe, seedless watermelon, rind removed and flesh cut into 1-inch (2.5-cm) cubes; 2 large cucumbers, peeled, seeded, and cut into 1/2-inch (12-mm) cubes; 1/2 cup (1/2 oz/15 g) packed fresh basil leaves, cut into chiffonade; 1 cup (5 1/2 oz/170 g) cashews, toasted and coarsely chopped; 2 Tbsp fresh lemon juice; 2 Tbsp rice vinegar; 1/3 cup (3 fl oz/80 ml) extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground pepper

4 steps

Prep:15min

A bright summer salad of juicy watermelon and crisp cucumber tossed with basil, cashews, lemon and rice vinegar, then topped with fluffy whipped goat cheese and sweet-tangy shallots.

Updated at: Sat, 22 Aug 2026 00:41:22 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories485.5 kcal (24%)

Total Fat41.4 g (59%)

Carbs21 g (8%)

Sugars11.3 g (13%)

Protein12.2 g (24%)

Sodium291.3 mg (15%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

185gfresh goat cheese

at room temperature

¼ cupextra-virgin olive oil

kosher salt

⅓ cupshallots

thinly sliced

1 Tbsprice vinegar

1 Tbspsugar

2 lbseedless watermelon

ripe, rind removed and flesh cut into 1-inch, 2.5-cm cubes

2cucumbers

large, peeled, seeded, and cut into 1/2-inch, 12-mm cubes

½ cupfresh basil leaves

packed, cut into chiffonade

1 cupcashews

toasted and coarsely chopped

2 Tbspfresh lemon juice

2 Tbsprice vinegar

⅓ cupextra-virgin olive oil

plus more for drizzling

kosher salt

freshly ground pepper

Instructions

Step 1

In a bowl, combine the goat cheese, olive oil, and a pinch of salt and whip vigorously until well mixed and fluffy. Set aside.

Step 2

In a small bowl, toss together the shallots, 1 Tbsp rice vinegar, and the sugar until the shallots are well coated. Set aside.

Step 3

To assemble: In a large bowl, combine the watermelon, cucumbers, half of the basil, half of the cashews, and half of the shallots. Add the lemon juice, 2 Tbsp rice vinegar, and the olive oil and toss to coat. Season with salt and a hefty dose of pepper and toss again gently to mix.

Step 4

Pile the salad on a platter or individual plates and dot generously with the whipped goat cheese. Garnish with the remaining basil, cashews, and shallots. Drizzle with a little more olive oil and serve right away.