Watermelon Basil Salad and Mint and Goats Cheese

Watermelon basil salad with mint, creamy goats cheese and balsamic glaze. This is a quick summer salad that's so light and refreshing.

We see watermelon everywhere here in Tuscany at this time of year. You can find market stalls and supermarkets filled with all different sizes of from little baby watermelon to humongous giants. We think the done thing here is to cut a massive slice for you to sink your teeth into and quench your thirst on a long hot day and we have to say sometimes there's nothing better.

We also love to scoop it into little balls using a melon ball scope and freeze them as ice cubes. We add them to summer cocktails, drinks or to eat and cool down. There are so many ways to eat watermelon, we love it, what's your favourite way?

The goats cheese and balsamic glaze go perfectly with this watermelon basil salad it's a mixture of tangy, sweet and sour flavours along with the fresh, juicy watermelon wedges and fragrant basil and mint. We give this salad a tiny drizzle of olive oil and a little sprinkling of salt and pepper and it's done. It doesn't need much, simple ingredients that pack a punch.

We hope you enjoy this easy summer salad recipe. If your looking for more easy salads why not try

• Tuna panzanella – Italian bread salad
• Farro salad with tomatoes, radish and herbs
• Cannellini bean and tuna salad
• Melon, prosciutto and courgette/zucchini salad
• Green bean salad with mustard and garlic dressing

Ingredients

Makes 4 people

• 1.7 lbs (800g) watermelon
• 5.2 oz (150g) goats cheese
• 1 large handful of basil
• 1 large handful of mint
• 3-4 tsp balsamic glaze
• 1 pinch salt and pepper (, to season)
• olive oil (, to drizzle)

Method

1. Chop the watermelon up into small chunks of triangles and place on serving plates. Divide the goats cheese and scatter on top of the watermelon.

2. Finely chop the mint and basil and scatter over the salad. Drizzle over a little balsamic glaze on each salad and finish with a sprinkle of salt and pepper and a drizzle of olive oil.

Kitchen notes

Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.