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Watermelon, tomato and goat’s cheese salad

Australian Gourmet Traveller recipe for watermelon, tomato and goat’s cheese salad.

By Lisa Featherby
  • 10 mins preparation
  • Serves 8
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Watermelon, tomato and goat’s cheese salad


  • 1 kg mixed tomatoes, such as kumato, Roma, yellow grape and cherry truss
  • 300 gm seedless watermelon, thinly sliced, then cut into triangles
  • 2 golden shallots, very thinly sliced
  • 150 gm soft goat’s cheese, crumbled
  • ¼ cup chervil sprigs
Chardonnay dressing
  • 60 ml chardonnay vinegar
  • 60 ml (¼ cup) extra-virgin olive oil


  • 1
    For chardonnay dressing, combine ingredients in a bowl and whisk to emulsify. Season to taste and set aside.
  • 2
    Halve smaller tomatoes and cut large tomatoes into wedges. Transfer to a large bowl, add watermelon, shallots and dressing and toss lightly to combine. Scatter over crumbled goat’s cheese and chervil sprigs, then serve immediately.
  • undefined: Lisa Featherby