Watermelon salad with goat cheese is one of those recipes you try once—and then keep coming back to. Why? Because it’s on the table in just 10 minutes, needs only a few ingredients, and it’s always a hit. This refreshing salad is an actual flavor bomb: juicy watermelon, creamy aged goat cheese, and crunchy toasted seeds make it simply irresistible.
The melon is soft, and the nuts are crispy. Perfect as a light summer lunch, a side dish for your BBQ, or even as a fancy party snack. Try serving it with these puff pastry bites featuring Brie and Port or alongside a Melitzanosalata dip on a festive platter.

Summer Salad Recipe: Watermelon, Lime & Crunchy Toppings
This salad always takes me back to warm summer evenings in our backyard. The kids are jumping into the pool one last time, the barbecue is already heating up, and I’m in the kitchen putting together this easy salad. The first time I made it was for a family lunch, and everyone was surprised: “What’s in this?!”
Sweet, salty, fresh, and crunchy—all in one bite. After that first time, I started tweaking the dressing and adjusting the roasting method for the nuts and seeds. And now? It’s a summer staple. Fresh, flavorful, and ready in minutes. Even if you don’t have much cooking experience, I promise you can do this!
My Tips for the Perfect Watermelon Salad
As a food blogger and home cook who loves surprising flavor combinations, I’ve fine-tuned this watermelon salad over time. Here are my best tips to help you nail it, too:
- The Watermelon: Choose a seedless watermelon. Cut off the rind and dice the flesh into evenly sized-cubes.
- Tip: You can cut the watermelon up to one day in advance. Store it in a closed container in the fridge. Don’t add the dressing or mint until just before serving to keep it fresh.
- The Goat Cheese: Use a firm, aged goat cheese. A soft goat cheese might melt or become too creamy in this salad. Cut it into cubes about the same size as the watermelon. Not a fan of goat cheese? Feta or blue cheese also works well for that salty-sweet contrast.
- The Crunch – Toasted Nuts and Seeds: Toast pumpkin seeds and chopped pecans in a skillet with a small amount of olive oil. Let them brown lightly and smell nice and nutty. Season with salt and pepper.
- Pro tip: Toast a bigger batch and store it in a jar. Great for quick toppings on salads, soups, or bowls!
- The Fresh Twist: Fresh mint and sliced scallions add a bright lift to this salad. Squeeze a lime over the top and drizzle with a bit of olive oil. Season to taste.
- Want to mix it up? Swap the mint for basil, or add some arugula for a peppery bite.
- Serving Toss the watermelon, mint, and scallions in a big bowl. Add the lime juice and olive oil, season it, and then top with goat cheese and the toasted nuts and seeds. Serve immediately, or refrigerate until needed.

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📖 Recipe
RECIPE CARD
Ingredients
- 1 teaspoon olive oil, for toasting
- 2 tablespoons pumpkin seeds
- 2 tablespoons pecans, chopped
- salt and pepper, to taste
- ½ watermelon, seedless
- ⅓ oz fresh mint leaves
- 2 scallions, cleaned and thinly sliced
- 1 lime
- 2 tablespoons olive oil, to taste
- 5 oz goat cheese, sliced in cubes
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Heat a skillet with the olive oil.1 teaspoon olive oil
- Toast the pumpkin seeds and chopped pecans until lightly golden and fragrant. Season with salt and pepper.2 tablespoons pumpkin seeds, 2 tablespoons pecans, salt and pepper
- Cut the rind off the watermelon and dice the flesh.½ watermelon
- In a large bowl, mix the watermelon, mint leaves, and scallions.⅓ oz fresh mint leaves, 2 scallions
- Squeeze over the lime juice and drizzle with olive oil. Season to taste.1 lime, 2 tablespoons olive oil
- Sprinkle the goat cheese cubes, toasted seeds, and nuts on top.5 oz goat cheese
- Serve immediately or keep chilled until serving.
Notes
This salad is best when fresh.
- Refrigerator: You can keep it in the fridge for up to one day, but store the toasted nuts and seeds separately at room temperature in an airtight container to maintain their crunchiness. Longer than that? Not recommended—the freshness will fade.
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