Watermelon Salad with Goat Cheese and Basil Mint Vinaigrette

Learn how to make this delicious summer beet, tomato, and watermelon salad with goat cheese and basil mint vinaigrette recipe from the Kenmore in-house chef Kari Karch

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preparation Time
0 mins

cook Time
0 mins


755 per serving


  • 3 cup arugula
  • 1/4 cup fresh basil
  • 2 tablespoons fresh mint leaves
  • 1 shallot, chopped
  • 1 tablespoons tupelo honey
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoons salt
  • 1/4 teaspoons pepper
  • 1/4 cup extra virgin olive oil
  • 4 beets, roasted and quartered
  • 2 heirloom tomatoes, quartered
  • 1 cup seedless watermelon, large dice
  • 4 ounces goat cheese, (Humbolt Fog is my favorite)
  • 1/2 teaspoons sea salt
  • 1/4 teaspoons pepper
  • 1 tablespoons white truffle oil


Place the arugula in a large bowl and set aside.

In a blender, puree basil, mint, shallot, honey, vinegar, salt and pepper until well combined. Toss of vinaigrette with arugula and place in the refrigerator until you are ready to plate the salad.

3. To plate, mound a handful of the dressed arugula on a plate and top with some beets, tomatoes, and watermelon. Crumble on about 1 oz. the cheese and sprinkle with a touch of sea salt, pepper, and drizzle with truffle oil. Serve on a cold plate.

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.