• Christine Phillips

Gorgeous Watermelon, tomato and goats cheese Salad with Raspberry dressing

Serves 4


300g diced watermelon

300g mixed colour baby tomatoes

1 tbsp extra virgin olive oil

½ small bunch basil, leaves picked and any larger ones torn

200g goat’s cheese broken into large chunks

10g shelled unsalted pistachios, roughly chopped, to serve

Handful of micro green for garnish

½ cup fresh raspberries to garnish (optional)


For the dressing

75g raspberries

100ml white balsamic vinegar


Put the raspberries and vinegar in a food processor and blitz until smooth. Season to taste with salt and black pepper. Cover the dressing and transfer to the fridge until ready to use (the raspberry vinegar is best eaten fresh, but will keep in the fridge for a few days.


Halve your mixed colour baby tomatoes and season with salt and pepper, then toss through the olive oil. Add your diced watermelon and toss together gently. Gently place your tomato and watermelon mixture on a beautiful serving platter/plate.


Scatter over the basil leaves and goat’s cheese. Season with freshly ground black pepper, then spoon over the dressing. Scatter over the pistachios, fresh raspberries and micro greens just before serving.


This Salad is the perfect salad for hot summer days and can be served along your favourite braai meat, roast chicken or steak.


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