Chef Mikey Termini’s Watermelon Salad

With Thanksgiving and the holiday season right around the corner, we could all use a tasty and healthy recipe. Our November Chef of the Month, Chef Mikey Termini has got us covered with his delicious and refreshing Watermelon Salad recipe. Enjoy!


A note from Chef Mikey: “The Watermelon salad is a light and refreshing salad that plays on the sweetness of the watermelon and the smooth texture of vine ripened Heirloom tomatoes. Some candied pistachios add a slight crunch, and the goat cheese panna cotta contrasts the watermelon just enough without overpowering the salad all together. Finally topped with a balsamic reduction and some finely shaved red onions, this salad is great anytime of the year.”


2oz goat cheese panna cotta

4oz cubed watermelon

4 oz cubed Heirloom Tomatoes

1oz arugula

1oz shaved red onion

½ oz balsamic vinaigrette (combination of Balsamic Vinaigrette and Balsamic Reduction)

1oz candied pistachios

Goat Cheese Panna cotta:

1cup whole milk

6oz goat cheese soft

6 sheets of gelatin

Salt & White Pepper to taste

Directions: bloom gelatin in cold water, heat milk & Stir in goat cheese, add gelatin and allow to set.

Candied Pistachios:

2 cups pistachios

1 TBL sugar

1tsp  Water

1 TBL Kosher salt

Directions: Toss nuts in sugar, water & coat evenly, sprinkle salt onto pistachios, bake 300 degrees for 8 minutes

This salad is served in the casual dining room of PB&G or anywhere poolside at the Four Seasons Resort Orlando. The watermelon salad has been a favorite for guests and staff alike for over a year. Chef Mikey says, “When I first arrived at the resort 6 months ago after transferring from the Jackson Hole Four Seasons this salad instantly caught my eye. I take pride in offering this salad to our guests every time they return, and I feel they take comfort in that as well. My name is Chef Mikey, and I endorse this salad.”

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