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Melon and Goat Cheese Salad

Ripe cantaloupe tossed in a light champagne vinegar dressing, finished with creamy goat cheese and fresh mint.

15 minEasyServes 4140 cal/serving

FrenchSaladNo-CookVegetarianMediterraneanLow CarbKosher-styleGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

  • 4 cups cantaloupe melon, cubed
  • 4 oz goat cheese, crumbled
  • 2 tbsp fresh mint, chopped
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp champagne vinegar
  • 1/4 tsp flaky sea salt
  • 1/4 tsp cracked black pepper

Instructions

  1. 1

    Whisk 2 tbsp extra-virgin olive oil, 1 tbsp champagne vinegar, 1/4 tsp flaky sea salt, and 1/4 tsp cracked black pepper together in a small bowl until emulsified.

  2. 2

    Place 4 cups cubed cantaloupe melon in a large serving bowl and drizzle the dressing over top.

  3. 3

    Toss gently to coat the fruit without bruising it.

  4. 4

    Top with 4 oz crumbled goat cheese and 2 tbsp chopped fresh mint just before serving.

Questions

Can I make Melon and Goat Cheese Salad dairy-free?

Not cleanly. Here the dairy (4 oz goat cheese, crumbled) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free salad collection instead.

How long does Melon and Goat Cheese Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Melon and Goat Cheese Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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