Watermelon Wedge Salad Recipe • theVintageMixer.com
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Watermelon Wedge Salad Recipe

Balsamic soaked watermelon wedge salad with toasted marcona almonds, arugula, and basil infused goat cheese.
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 4 salad servings


  • 1/2 small seedless watermelon
  • 1/4 cup Girard's Barista Balsamic Dressing, divided
  • 1/2 cup marcona* almonds
  • 1 teaspoon fresh thyme, , chopped
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 4 cups arugula
  • 1/4 cup goat cheese (about 3 ounces)
  • 5 basil leaves, chopped
  • sea salt, to taste


  • Preheat the oven to 400 degrees.
  • Cut your watermelon in half then cut one of the halves into quarters (leaving you with 4 wedges). Place watermelon wedges in a dish and drizzle with 2 tablespoons of the balsamic dressing. Let soak while you prepare the rest of the salad.
  • Mix the marcona almonds with 1 teaspoon of olive oil, 1 teaspoon of fresh thyme (chopped), and a few pinches of sea salt. Spread the almonds out on a foil-lined baking sheet and toast for about 7 minutes or until golden and fragrant.
  • Dress the arugula with the other 2 tablespoons of balsamic, using more dressing if needed if needed.
  • Combine the chopped basil with the goat cheese, 1 tablespoon of olive oil, and a pinch of sea salt. Stir well to combine.
  • To plate the salad, divide the 4 watermelon wedges onto 4 plates. Smear a tablespoon of the goat cheese mixture onto each plate. Top the goat cheese with arugula, then, sprinkle a few marcona almonds over the greens.
  • Enjoy!


regular almonds may be used instead of marcona almonds.