Watermelon Wedge Salad with White Brined Cheese


Watermelon Wedge Salad with Nabulsi Cheese, Orange Zest, Black Caraway Seeds and Green-Tea Infused Citrus Dressing.




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for the dressing:
3 tablespoons citrus-flavored white or green tea
1 tablespoon fresh lemon juice
1 tablespoon olive oil

salt and black pepper

for the salad:
seedless watermelon, preferably firm yet sweet
Nabulsi cheese, goat cheese or any white cheese that can be sliced
1 tablespoon orange zest
2 tablespoons black caraway (nigella) seeds
red (purple) onion, finely diced
1 tablespoon chives, can also use mint or basil

Prepare dressing.  In a bowl combine tea and lemon juice.  Slowly add in oil as you whisk until emulsified; set aside.

Prepare salad.  Make sure all ingredients are thoroughly chilled.  Cut watermelon into rectangles, 2.5″ x 1.5″ x 0.5″ thick, and pat-dry with paper towels.

On a clean working surface, sprinkle orange zest followed by black caraway seeds on top.  Roll sliced cheese edges in this mixture until completely coated.  If using goat cheese, roll into a log and coat the sides before slicing.

Assemble salad.  Arrange watermelon rectangles onto a platter and top with cheese wedges or rounds.  Drizzle on some dressing and lightly season with salt and pepper.  Top with onions followed by chives. Serve immediately.



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