During these Dog Days Of Summer, nothing could be better than eating a big slice of cold watermelon.

Watermelon & the 4th of July photo by Susan Scarborough

Photo by Susan Scarborough

In a previous 4th of July post I included my watermelon salad recipe.

Watermelon salad with arugula, feta and pine nuts photo by Kathy Miller

This summer I decided to make a watermelon wedge salad.  With the new popularity of the old traditional iceberg lettuce wedge, why not use a watermelon wedge?

Voila!  My version….once again I have to stress to you that instead of feta cheese (which I love)  you have to use an English White Stilton with Mango & Ginger.  I buy it in Cashiers at Cornucopia Restaurant, but you can get it at any Fresh Market.  This cheese is to-die-for on any salad !  And your guests will think you are spectacular!

Watermelon wedge with arugula, jalapeno and white Stilton with Mango & Ginger cheese photo by Kathy Miller

The white Stilton Cheese with Mango & Ginger photo by Kathy Miller


  • 1 large round watermelon slice, about 1 1/2-inch thickness
  • 2 heaping cups arugula
  • 2 tablespoons thinly sliced vidalia onions
  • 1 thinly sliced jalapeño
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt and fresh cracked black pepper
  • 1/2 avocado, peeled and sliced
  • crumbled White Stilton with Mango & Ginger cheese
  • pine nuts


  1. Cut watermelon slice into fourths and place on a small plate.
  2. Top each with arugula, onions, and jalapeños.
  3. Top with avocado, stilton cheese, and pine nuts.
  4. Whisk olive oil and lemon. Drizzle on each watermelon wedge.

By KathyMillerTime


Recipe Printed from www.kathymillertime.com

 I used my traditional watermelon salad recipe, but after seeing Joy The Baker’s  post on her version of the Watermelon Wedge, I knew I had to add the avocado and jalapeno.  Thank you Joy for a great idea.

Watch for more summer recipes to make during these Dog Days of Summer.

Come celebrate with me.  I’ll save you a seat at the table.

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