Tomato and Red Zaatar Salad with Gin Compressed Melon, with Chef Walid

Difficulty: Easy

Prep Time 30 minutes

Total Time 45 minutes

Yields 2 servings



454 grams tomatoes

½ tbsp salt

1.5 tbsp olive oil

1.5 tbsp lemon juice

150 grams goat cheese, room temperature

2 tbsp dried mint

2 tbsp red zaatar a.k.a Aleppo style zaatar

2 tbsp mint tops

80 grams sliced Cerignola olives

250 grams watermelon

2 ounces gin (Ungava, Waxwing, Dillons Rose)




  1. Start by slicing your melon in to ½ inch by ½ inch cubes and place in a Stasher bag or ziplock bag with the gin and allow to sit for at least 1 hour, gently shaking every 20 minutes
  2. Slice your cherry tomatoes and put them in a bowl with olive oil, lemon juice and salt and allow to sit for 2-3 minutes
  3. Mix your room temperature goat cheese with the dried mint, give it a good stir to ensure there are no clumps of mint
  4. Place the goat cheese in a nest fashion on the bottom of the plate with high edges in order to catch all the tomato juices
  5. Next, sprinkle the red zaatar on the goat cheese
  6. Give your tomatoes a final seasoning check and then place inside the nest of goat cheese and zaatar
  7. Top off with mint tops and olives


Chef's Tips:

  • Red zaatar or Aleppo zaatar can be found at almost all Middle Eastern stores
  • You can substitute the watermelon for honeydew or cantaloupe, or all three even



Equipment needed:

6-8” Knife

Bowls x 2

Ziplock / Stasher Bags

Offset spatula

Measuring cup

Measuring spoon




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