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Watermelon Salad with Montchevre Goat Feta, Kalamata Olives, and Basil

Watermelon Salad with Montchevre Goat Feta, Kalamata Olives, and Basil
Serves 4
Juicy watermelon and briny goat feta combine in this refreshing summer salad, a terrific starter or side dish at any cookout.
  1. ½ cup packed basil leaves
  2. 3 tablespoons lemon juice
  3. 1 teaspoon honey
  4. 1 teaspoon kosher salt, plus more to taste
  5. ¼ cup extra-virgin olive oil
  6. ½ teaspoon red pepper flakes
  7. 4 pounds seedless watermelon, cut into ½-inch cubes (about 8 cups)
  8. 3 cups pitted kalamata olives, thinly sliced
  9. 8 ounces Montchevre Goat Feta, crumbled
  10. Ground black pepper, to taste
  1. Chifffonade basil. Set aside.
  2. Whisk together lemon juice, honey, and 1 teaspoon salt in small bowl. Drizzle in oil while continuing to whisk.
  3. Toss watermelon cubes with the dressing in a large bowl. Add red pepper flakes, olives, basil, and feta and toss gently. Season to taste and serve immediately.
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Montchevre began as a small operation in a 4,000 square-foot former cheddar plant in Preston, Wisconsin. Remaining true to its core principles, Montchevre places emphasis on high-quality wholesome goat cheese and the production of the most outstanding cheese at the very best value. Montchevre is able to produce over 50 variations of goat cheese thanks to it’s network of 400+ local, independent, family farms. Montchevre is conscious of ethics and best practices, purposefully protecting farmers livelihoods and their sustainability. The Montchevre product line includes a large variety of traditional goat cheese, aged specialty goat cheese, and seasonally inspired goat cheese available nationwide.

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