Watermelon Salad Recipe

Cube and slice

Trim the watermelon and cut into 1/2-inch cubes until you have about 4 cups. Seed and halve the cucumber lengthwise, scoop out seeds if needed, then cut into 1/2-inch cubes (about 1 cup). Hull and quarter the strawberries to yield about 1 cup. Tear the frisée into bite-sized pieces, thinly slice the shallot, and chiffonade the mint leaves. Crumble the goat cheese and set all components aside in separate small bowls or on a platter.

In a small bowl or jar, combine the strawberry mostarda (3 tbs) with the Dijon mustard (1 tsp), honey (1 tsp), and champagne vinegar (1 tsp). Whisk until smooth. Slowly stream in the extra-virgin olive oil (3 tbs) while whisking to emulsify. Add the lime juice (2 tbs) and season with sea salt (1 tsp) and freshly ground black pepper (1 tsp). Taste and adjust: if you prefer sweeter, add up to 1/2 tsp more honey; for more tang, add a little more lime juice or vinegar. The dressing should be bright, slightly sweet with a gentle mustard heat from the mostarda.

In a large mixing bowl, gently combine the cubed watermelon, cucumber, and strawberries to avoid crushing the fruit. Add the torn frisée and thinly sliced shallot, folding gently so the greens don’t bruise. Add about two-thirds of the chopped mint and toss lightly.

Drizzle about half of the dressing over the salad and toss gently to coat. Taste and add more dressing as needed — you want a light glaze, not a soaking.

Transfer the salad to a serving platter or divide onto plates. Scatter the crumbled goat cheese evenly over the top, then sprinkle the remaining mint. If using, add the toasted pistachios or almonds and microgreens for crunch and visual contrast.

Finish with a light grind of black pepper and a small pinch of flaky sea salt to taste. Serve immediately so the watermelon stays crisp.