Stacked Watermelon Salad (2024)

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by Joanne January 7, 2013 (updated July 12, 2022)

This unusual Stacked Watermelon Salad is so fun to serve at a party, and it’s easy to prepare!

The diet commercials have hit the airwaves, so now we know the holidays are truly over until next year.

Yes, I admit I am trying to drop a few pounds, and maybe you are too (unless you’re one of those people who somehow manages to only eat a few cookies during the holidays, skip the bread at the buffet line, and restrain yourself from going back for seconds. If you’re one of those people, you must share your secrets in the comments section because many of us are just confused about how that’s possible).

One thing that I simply cannot do is follow one of those diets where all you eat is carrots and celery for two weeks. I would have so much trouble sticking to any of the super restrictive diets because they’re just so boring! Eating a little better doesn’t mean you need to pretend you don’t have tastebuds. I promise you can have interesting and tasty food, that’s a bit lighter too.

When I was invited to develop a salad recipe for thismonth’sKitchen PlayProgressive Party, I was really excited to find out thatthe star ingredient was watermelon, sponsored by theNational WatermelonPromotion Board. Usually when you think of watermelon salad you expect to have chunks of watermelon, cantaloupe, andhoneydew together. But watermelon is wonderful when enjoyed in a savory way too. Here you take a big block of watermelon,spread the top with some goat cheese, add some pistachios for crunch, some thinly shaved red onion on top, and dip it in a little bitof a balsamic reduction. It’s on the lighter side, but it’s still delicious, fills you up without filling you out, and the presentation is a total knockout. I would definitely servethis at a nice dinner or a party.

Oh, and just for simplicity’s sake, make sure to get a seedless watermelon, so it cuts really easily. The average seeded watermelon has 300 seeds, and you don’t want to spend too much time poking them all out with a chopstick (oh, the childhood memories).

Servings: 4 easily doubles, triples, etc

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

This unusual Stacked Watermelon Salad is so fun to serve at a party, and it's easy to prepare!

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Ingredients

Four 2x2x2-inch watermelon squares or circles
1/2 cup good quality goat cheese
1/2 cup roasted salted pistachios chopped
1/8 cup shaved or thinly sliced red onion
1/4 cup balsamic vinegar

Instructions

Spread the watermelon squares with a thin 1/4-inch layer of goat cheese. If the goat cheese you’re using is crumbly or difficult to spread, heat it in the microwave for 5-10 seconds and it should spread easily, like cake frosting.
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Top the goat cheese with a layer of chopped pistachios, and top each square with 1/4 of the shaved red onion.
Turn the balsamic vinegar into a reduction by cooking it in a saucepan set over medium high heat until it has thickened and turned syrupy. Keep your eye on it, as it reduces very slowly at first, and thickens up quickly at the end (and can burn in a matter of seconds). Drizzle the balsamic reduction over the watermelon and the plate. Serve and enjoy!

Nutrition

Calories: 175kcal, Carbohydrates: 6g, Protein: 8g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 13mg, Sodium: 108mg, Potassium: 175mg, Fiber: 1g, Sugar: 3g, Vitamin A: 355IU, Vitamin C: 0.8mg, Calcium: 60mg, Iron: 1.3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Salad

Cuisine: American

Author: Fifteen Spatulas

Disclosure:I developed this recipe as part of the January Kitchen Play Progressive Party, sponsored by theNational Watermelon Promotion Board.

posted in: All Recent Posts, Appetizers, Gluten-free, Most Popular Sweets and Desserts, Salads 39 comments

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39 Comments on “Stacked Watermelon Salad”

Marlene — July 10, 2022 @ 7:57 pm Reply

Just made it tonight with the small end of the watermelon only able to manage to a 2” piece & used the other in pieces, only had peppercorn boasts cheese, & strawberry & fig reduced balsamic…that’s what I had…hubby & I were eating & forget the red onions..I think that would have enhanced this dish….this would be great as a desert, after serving a big dinner…cleaning..Definitely would make this so many times..thanks for this healthy dish…
Tracy Byng — June 29, 2022 @ 10:35 am Reply

Is it just be. The recipee calls for 1/8 cug shaved red onion, but you only say to use 1/4 of this as a topper. What is the rest for? Guarnish?
- Joanne — July 12, 2022 @ 10:30 am Reply
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  Hi, sorry for the confusion. Since there are 4 pieces of watermelon, you divide it so that you use 1/4 of the available red onion for each piece. It’s a very small amount. 1/8 cup is 2 tbsp, so it’d be 1/2 a tbsp for each piece.
Artoosh Voskanian — August 12, 2021 @ 12:19 pm Reply

I like the out of box thinking!
Jennifer — January 21, 2017 @ 1:15 pm Reply

This looks amazing! Can you prep it ahead if time and just keep it chilled? Thanks.
- Joanne Ozug — January 23, 2017 @ 9:09 pm Reply
  
  Hi Jennifer, I haven’t tried it, but my inclination is it wouldn’t keep well, though I suppose it depends how long you’d try to make it in advance. I find that watermelon can get mushy on the edges after cut. However, if you do try it out, please let us all know how it goes 🙂
ivana — June 12, 2014 @ 4:28 am Reply

Hi! I’m just wondering how did you manage with the presentation of the dish when the watermelon gets too watery? Did you freeze it first?
Your plate looks super clean I’m curious. Thankyou!
- Joanne Ozug — June 13, 2014 @ 10:07 am Reply
  
  Hi Ivana, no I didn’t freeze it. As long as the watermelon isn’t mushy, you shouldn’t have trouble.
uzma shah — October 6, 2013 @ 2:35 pm Reply

hi
very delicious recepies my suggestion plz recepies sharing option not available why?
Renae k — July 13, 2013 @ 5:44 am Reply

I love the look of this! My husband does not like host cheese at all. Can you suggest a substitute?
- Joanne Ozug — July 15, 2013 @ 2:04 pm Reply
  
  Thanks! Feta is also nice with watermelon, though you’d have to turn it into a mousse to get a similar texture.
Teresa — July 3, 2013 @ 10:51 am Reply

Delicious and beautiful recipe! I also add fresh chopped basil, a few sliced strawberries and orange tomatoes, on the side, also drizzled with a touch of olive oil and the balsamic reduction.
- Joanne Ozug — July 5, 2013 @ 9:46 pm Reply
  
  Hi Teresa, thanks! I loved hearing about your additions!
Cathy @ She Paused 4 Thought — May 28, 2013 @ 9:14 pm Reply

That is SPECTACULAR! Fabulous choice of flavor combining.
- Joanne Ozug — May 29, 2013 @ 8:32 am Reply
  
  Thank you Cathy! It’s a great appetizer!
Kelli @ The Corner Kitchen — January 30, 2013 @ 11:45 am Reply

What a beautiful salad! I can never turn down watermelon or goat cheese!
Rachel Smith — January 24, 2013 @ 6:00 pm Reply

Joanne, truly it is true, you can eat what ever you want and as much as you want. The trick is to move more. You love to make food. Do you love to grow it? I lose 20 lbs every summer putting in and growing a garden. I have a joke that by the end of the summer I have my own form of a Brazilian butt lift! All from bending over all summer. Ha ha! Does the idea of putting on your sneakers and walking around the neighborhood abhor you? It does me. I take my goats out on a walk instead. I love the attention from the neighbors and being called the goat lady. My point is, just like your love of food and making it needs to be the same for moving more. Finding something that is fun. Before you know it, you will be able to fit back into those clothes you want to and feel amazing about yourself!
- Joanne Ozug — January 24, 2013 @ 8:38 pm Reply
  
  Haha! Gardening definitely burns some calories. I don’t garden at all…we move so frequently, about every 1-2 years, and we always rent, so I never really get into it, which is a shame because I would love to grow some of my favorite produce. My husband and I walk together every night, and I love it! I run and swim too but have been injured for a year with a herniated disk that just won’t seem to stop pinching my nerve. It’s a pain 🙁 Fortunately I can walk just fine.
Anita at Hungry Couple — January 15, 2013 @ 5:44 pm Reply

I’ve tried watermelon with feta but never goat cheese. The photos and presentation are absolutely stunning!
Myrtle — January 12, 2013 @ 6:20 pm Reply

I never thought to use watermelon as a savory ingredient, but I totally get how it would work with all those flavors!! Great idea!
Joan Nova — January 10, 2013 @ 4:26 pm Reply

That’s a beautiful presentation.
Jessica — January 10, 2013 @ 12:34 pm Reply

Beautiful! I love the idea and your photography is lovely. Thanks for sharing such a fresh and stylish recipe!
Bam — January 9, 2013 @ 7:00 pm Reply

JoAnn, this is a gorgeous little salad appetizer bite. So easy and refreshing for entertaining.