Green Bean, Goat Cheese and Watermelon Salad
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
A fresh summer salad packed with crisp green beans, juicy watermelon, creamy goat cheese and finished off with a tangy balsamic vinaigrette.
  • ¼ cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 shallot, minced
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • 1 lb green beans, trimmed
  • 2 cups cubed seedless watermelon
  • 2 tablespoons very thinly sliced fresh basil leaves
  • 1 (4-ounce) package goat cheese, crumbled
  1. In a small bowl, whisk together the oil, lemon juice, vinegar, shallot, salt, and pepper. Set aside.
  2. Meanwhile bring a large pot of salted water to a boil. Cook the green beans for 5 minutes, or until crisp-tender. Drain and transfer green beans to a large bowl filled with ice water to cool. Drain green beans from the ice water and return to a large bowl. Add the watermelon, basil, and dressing. Toss to coat.
  3. Divide among salad plates. Top each salad with goat cheese. Salad can e served at room temperature or chilled.
Recipe by Kitchen Concoctions at