I’m making you a salad today!
In wedge form, of course. Watermelon salad wedges are simple, charming and perfect for summer. I kept these wedges straightforward—no stacking—just bright slices topped with juicy cherry tomatoes, crumbly blue cheese, microgreens, fresh herbs and a quick orange vinaigrette. The contrast of sweet, tangy and savory is honestly one of the best flavor combinations.
I first tasted a version of this at a restaurant, served in a stacked, fancier presentation. But the flavor is what stuck with me—bright watermelon, ripe tomatoes, creamy blue cheese, peppery microgreens and a citrusy finish that made everything sing.
Even my mom—who usually avoids unconventional pairings that mix sweet and savory—loved it. We shared one salad and ended up fighting over the last bites. The combination is unexpectedly addictive.
Here’s what works: the watermelon provides a juicy, refreshing base; cherry tomatoes add acidity and texture; blue cheese brings creamy tang; and microgreens give a slight peppery bite. A few fresh herbs—basil and oregano—round it out with aromatic notes. The version I had at the restaurant also included garden peas, which were tasty, but a little fussy on the plate, so I left them off my wedges.
Yes, I was that person who kept losing peas off my fork. There was a small pile on the floor by the time we finished. The peas were pleasant, but not essential, so I simplified the toppings here.
The real magic is the orange vinaigrette. The restaurant’s version felt like a simple orange oil, but even if you’re not usually drawn to orange-flavored dressings, this one brightens everything. A little citrus juice and zest, a touch of honey, a squeeze of lime, and good olive oil emulsified together creates a dressing that heightens the refreshing quality of the watermelon and ties the savory elements together.
That citrus oil truly made the salad for me. It added a bright finish and made the whole dish unexpectedly more refreshing. Even after ordering other favorites that night, we couldn’t stop talking about the salad.
I wanted to recreate it at home before watermelon season ended, but I didn’t want to fuss with a stacked presentation. Wedges are the easiest and fastest way to get all the flavors on a plate and into your mouth as soon as possible.
Some people call watermelon wedges “pizza” and if that annoys you, I get it. Call them slices, triangles or wedges—whatever you prefer. The toppings may look modest compared to heavier dishes, but these little bites don’t need much. The balance of flavors is delicate and fresh, so you don’t want to overwhelm it.
Watermelon Salad Wedges with Blue Cheese
4
20 mins
Ingredients
- 2 large slices of watermelon
- 1/2 cup cherry tomatoes halved
- 1/4 cup microgreens
- 1/4 cup crumbled blue cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- fresh basil and oregano
orange vinaigrette
- 1/2 lime, juiced
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon freshly grated orange zest
- 1/2 teaspoon honey
- pinch salt and pepper
- 1/2 cup extra virgin olive oil
Instructions
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Slice the watermelon rounds into wedges. Top each wedge with halved cherry tomatoes, microgreens, crumbled blue cheese, a sprinkle of salt and pepper, and fresh basil and oregano. Drizzle with the orange vinaigrette and serve immediately.
orange vinaigrette
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Whisk together lime juice, orange juice, orange zest, honey, a pinch of salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified. Drizzle over the prepared watermelon wedges.
These colors, right? The bright pink of the watermelon, the ruby tomatoes, the green microgreens and herbs, and the flecks of blue cheese make for a beautiful, fresh summer salad that’s quick to assemble and impossible not to enjoy.