Watermelon And Manchego Stack With Arugula Pesto Recipe

Just cause it's salad season doesn't mean you're confined to a bowl of greens with extra stuff on top. It's fun to make different plays on the classic summer tomato, mozzarella, and basil caprese by switching up the fruit, cheese, and herb. In this instance, a whole juicy watermelon, nutty Spanish manchego and an abundance of fresh, peppery farmers market arugula straight from New Jersey worked perfectly.

Feel like converting the salad to hors d'oeuvres? Just skewer alternating cubes of watermelon and manchego and plate on a smear of arugula pesto. Try your own ingredient combinations for easy variation.

Buy a sizable wedge of manchego and cutting your own slices — then you can cut them to your particular specifications and have all this extra manchego to use on grilled summer corn.

Watermelon And Manchego Stack With Arugula Pesto Recipe
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This watermelon stack is a fruity and refreshing play on the classic summer tomato, mozzarella, and basil caprese, featuring similar flavors and textures.
Prep Time
Cook Time
Watermelon And Manchego Stack With Arugula Pesto
Total time: 30 minutes
  • 2 bunches fresh arugula (not pre-washed from a bag)
  • 1 clove garlic
  • 1 small handful coarsely chopped walnuts
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup olive oil
  • Kosher salt and freshly ground black pepper
  • 3 ½-inch thick round slices of a large whole watermelon
  • 2 thick slices Spanish manchego cheese
  1. Combine the arugula, garlic, walnuts, lemon juice and half the olive oil in a blender. Pulse lightly until incorporated, then drizzle in olive oil and continue to pulse until blended but not completely smooth. Season to taste with salt and pepper and set aside.
  2. Trim the edges off the watermelon slices to make squares.
  3. Cut two thick slices of cheese to fit the watermelon squares if using a wedge, otherwise swap steps 2 and 3 and trim watermelon to fit the pre-sliced cheese.
  4. Plate as follows: watermelon, manchego, pesto, repeat.
  5. Smear a little extra pesto on the plate before serving. 
Calories per Serving 854
Total Fat 69.3 g
Saturated Fat 13.4 g
Trans Fat 0.0 g
Cholesterol 27.7 mg
Total Carbohydrates 53.1 g
Dietary Fiber 6.8 g
Total Sugars 38.4 g
Sodium 2,003.3 mg
Protein 16.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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