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Watermelon and Panela Salad

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  • Prep 10 min
  • Total 15 min
  • Ingredients 8
  • Servings 4
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Bright, light and bursting with flavor, this salad is great for a weekend lunch or dinner party. Save time by prepping the melon and cheese the evening before, place in separate containers and refrigerate until ready to serve; then create your layers. A light dressing made with fresh lime juice, olive oil and cilantro gives this salad a touch of acid without overpowering the freshness of the watermelon or cheese. A sprinkle of olives to complete the dish, serve on a platter or individually for a lovely presentation. When choosing a watermelon look for a firm, heavy seedless melon. If seedless is not available dice watermelon instead and trim cheese to match. Panela, a Mexican semi-hard cheese is sold by the pound and is located in the specialty cheese section of your grocery store.
by Vianney Rodriguez
Updated Sep 28, 2015
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Ingredients

  • 2 slices of seedless watermelon
  • 1 lb panela cheese
  • Juice from 1 medium lime
  • 1/4 cup olive oil
  • 1/2 cup cilantro, minced plus a few sprigs for garnish
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 1/2 cup sliced olives

Directions

  • 1
    Remove watermelon from rind and slice into 1/4 inch thick slices. Trim the edges off the watermelon slices to form long rectangles.
  • 2
    Repeat with cheese trimming edges to fit alongside watermelon.
  • 3
    In a small bowl combine lime juice, olive oil, cilantro, salt and pepper.
  • 4
    Layer watermelon and cheese in decorative row and tuck in a few fresh cilantro leaves.
  • 5
    Sprinkle olives over watermelon and cheese, drizzle with dressing and serve.

Expert Tips

  • tip 1
    Queso fresco can be used instead of panela. You can also use either green or black olives.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Bright, light and bursting with flavor, this salad is great for a weekend lunch or dinner party. Save time by prepping the melon and cheese the evening before, place in separate containers and refrigerate until ready to serve; then create your layers. A light dressing made with fresh lime juice, olive oil and cilantro gives this salad a touch of acid without overpowering the freshness of the watermelon or cheese. A sprinkle of olives to complete the dish, serve on a platter or individually for a lovely presentation. When choosing a watermelon look for a firm, heavy seedless melon. If seedless is not available dice watermelon instead and trim cheese to match. Panela, a Mexican semi-hard cheese is sold by the pound and is located in the specialty cheese section of your grocery store.
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