Tomato Watermelon Cheese Salad

Written by The Bingham Group
Yields5 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins
 3 Roma Tomatoes
 1 1 Inch Thick Slide of Watermelon Cut Into Circles With a Biscuit Cutter
 8 oz Log of Chèvre (Goat) Cheese, Cut Into 9 Rounds
 1 dash Fresh Mint Leaves For Garnish

Place watermelon, tomatoes, and cheese on a serving platter, alternating as shown in the picture.


Sprinkle with salt and pepper.


Drizzle down the center of each row with mint pesto.


Adjust the number of rounds according to the number of servings you need. It makes a great light meal with French bread and a Rose’ wine. You can also use it as a side dish. Store in glass jar in refrigerator for up to 5 days or freeze leaving room at top of jar for expansion.

About the author

The Bingham Group

We are a full service advertising and marketing agency that's been in business since 1989. Our team handles everything from web development, graphic design, and videography to digital marketing and advertising as well as the production of Monroe Life, Farragut Life, and McMinn Life magazines.

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