Melon, Tomato & Onion Salad with Goat Cheese

Melon, Tomato & Onion Salad with Goat Cheese

3 Reviews
From: EatingWell Magazine, July/August 2012

In this beautiful riff on the traditional tomato, mozzarella and basil salad, sweet melon slices are layered with tomato and cucumber and topped with crumbled goat cheese, crisp onion and fresh basil. Any variety of pale green- or orange-fleshed melon will work well in this melon, tomato and onion salad. Compose the salad on a large platter for a crowd or make it more elegant by assembling it on individual plates. Either way it'll look gorgeous.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 cup very thinly sliced sweet white onion, separated into rings
  • 1 small firm ripe melon
  • 2 large tomatoes, very thinly sliced
  • 1 small cucumber, very thinly sliced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup crumbled goat cheese
  • ¼ cup extra-virgin olive oil
  • 4 teaspoons balsamic vinegar
  • ⅓ cup very thinly sliced fresh basil


  • Active

  • Ready In

  1. Place onion rings in a medium bowl, add cold water to cover and a handful of ice cubes. Set aside for about 20 minutes. Drain and pat dry.
  2. Meanwhile, cut melon in half lengthwise and scoop out the seeds. Remove the rind with a sharp knife. Place each melon half cut-side down and slice crosswise into ⅛-inch-thick slices.
  3. Make the salad on a large platter or 8 individual salad plates. Begin by arranging a ring of melon slices around the edge. Top with a layer of overlapping tomato slices. Arrange a second ring of melon slices toward the center. Top with the remaining tomato slices. Tuck cucumber slices between the layers of tomato and melon. Sprinkle with salt and pepper. Top with goat cheese and the onion rings. Drizzle with oil and vinegar. Sprinkle with basil.

Nutrition information

  • Per serving: 194 calories; 12 g fat(4 g sat); 2 g fiber; 19 g carbohydrates; 5 g protein; 45 mcg folate; 11 mg cholesterol; 16 g sugars; 0 g added sugars; 775 IU vitamin A; 37 mg vitamin C; 67 mg calcium; 1 mg iron; 161 mg sodium; 571 mg potassium
  • Nutrition Bonus: Vitamin C (62% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, ½ lean meat, 1½ fat

Reviews 3

July 31, 2013
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By: EatingWell User
Great summer salad I made this for an outdoor graduation party, and it was a big hit. It's pretty, light, and a nice change from the standard fare. The tomatoes didn't add anything for me...I've made it without since then and find it just as good. Pros: Non-mayo based summer salad that can sit on a buffet without going bad.
August 29, 2012
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By: EatingWell User
These are a few of our favorite things.... I tried this the very day I saw the recipe in EW's email. Would never have thought to combine melon and tomato myself, but with tomatoes at their sweet peak, cucumbers a favorite of my husband and goat cheese beloved by my son, the stars were aligned to give it a try. Wonderful! Pros: Different, easy, delicious
June 05, 2010
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By: EatingWell User
Peel the melon before you split it in half. Slice off the top and bottom and place it, either cut side down on the cutting board for stability. Then just run the SHARP knife (this is important; a dull knife will tear the flesh of the fruit and is dangerous to use as well) down the sides following the contour of the melon. This is much easier, faster and safer and will prevent you from asking your deity for forgiveness for the profanities you might have used during the process suggested. If you can, try to use a melon other than boring honeydew or canteloupe (ie. casaba) and for an additional final garnish divide very thin strips of 4 slices of prosciutto amongst the plates. I know. This raises the sodium content but the added dimension of sweet-salty is amazing. I tried it this way and i didn't hate it. Cheers and Enjoy
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