A Wrinkle in Thyme Rotating Header Image

Watermelon, Goat Cheese, & Caramelized Fennel Salad

This salad is full of delicious contrasting tastes and textures! I used the following recipe for inspiration, but I did alter it somewhat. Instead of the mint, I used basil from my garden. I added crispy olive oil croutons, white wine vinegar to taste, and sauteed the fennel in butter until it had caramelized. This is definitely something that I will be making again.

Watermelon & Fennel Salad

From Jenn Cuisine


  • 2 bulbs fennel, trimmed and thinly sliced
  • 1/4 of a small watermelon, rind trimmed and thinly sliced into triangles, seeds removed
  • soft herbed chèvre
  • a few leaves mint, chiffonaded
  • extra virgin olive oil for drizzling
  • salt & pepper to taste

1. Heat a large skillet with the scantest amount of olive oil on high heat and sear the slices of fennel until they brown, then remove from heat. This will caramelize them a little bit and bring their natural sweetness out.
2. On each plate arrange fennel slices and watermelon.  Then crumble chèvre on top and garnish with mint.  Drizzle a little olive oil on top and add salt & pepper to taste.  Enjoy!


One Comment

  1. Jenn says:

    Oh I’m so glad you liked it!! The basil sounds like a great addition and so do those croutons :)

Leave a Reply