Melon, Tomato & Onion Salad with Goat Cheese

Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Marie Simmons
Source: EatingWell Magazine, July/August 2012

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Recipe Summary

total:
30 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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 1/8-inch-thick slices.

  • 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 Facts

Per Serving:
194 calories; protein 4.7g; carbohydrates 19.4g; dietary fiber 2.3g; sugars 16g; fat 11.6g; saturated fat 4g; cholesterol 11.2mg; vitamin a iu 774.7IU; vitamin c 37.5mg; folate 45.3mcg; calcium 67.2mg; iron 0.8mg; magnesium 30.7mg; potassium 570.6mg; sodium 161.2mg; thiamin 0.1mg.
Exchanges:

1 fruit, 1/2 lean meat, 1 1/2 fat

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Reviews (1)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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EatingWell User
Rating: 4 stars
08/29/2012
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 Read More
EatingWell User
Rating: 5 stars
10/30/2011
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 Read More
EatingWell User
Rating: 4 stars
07/31/2013
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. Read More
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