Watermelon and Goat Cheese

Name: Watermelon and Goat Cheese (Sandia y Queso de Cabro Cerrón)
Cuisine: Spanish
Ingredients: 2 tablespoons olive oil; 1 teaspoon Pedro Ximénez balsamic vinegar, or similar high-quality balsamic vinegar; 1 teaspoon Pedro Ximénez balsamic vinegar, or similar high-quality balsamic vinegar; 1 teaspoon minced fresh oregano leaves; ½ teaspoon kosher salt; ¼ teaspoon freshly ground pepper; ¼ teaspoon sweet paprika; 8 ounces watermelon, cut into ½-inch cubes; 8 ounces Cerrón fresco goat cheese, cut into ½-inch cubes

Sandia y Queso de Cabro Cerrón

Preparation info

Yield:
8 to 12
skewers

Difficulty
Easy

Appears in

Tapas Espana

By Catherine Alioto

Published 2026

About

The sweet and juicy flavors of the watermelon perfectly complement the tangy goat cheese. The watermelon and cheese should be cut into bite-size cubes. To enjoy as the Spanish do, put the entire tapa in your mouth at once.

Ingredients

2 tablespoons olive oil
1 teaspoon Pedro Ximénez balsamic vinegar, or similar high-quality balsamic vinegar

Europe
Spain
Gluten-free
Vegetarian

Method

In a large bowl, whisk together the oil, vinegar, oregano, salt, pepper, and paprika. Add the watermelon and cheese cubes and gently toss to coat. Let marinate for 1 hour in the refrigerator. To serve, skewer one piece of watermelon and one piece of cheese on an antipasto skewer or toothpick. Repeat for the remaining fruit and cheese. Arrange on a platter and serve.