Zenith Point Salad Cheese (Printable)

Fresh arugula, cherry tomatoes, pomegranate seeds surround a soft artisanal cheese wheel in a striking arrangement.

# What You'll Need:

→ Fresh Produce

01 - 2 cups baby arugula
02 - 1 cup cherry tomatoes, halved
03 - ½ cucumber, thinly sliced
04 - 1 small watermelon radish, thinly sliced
05 - ¼ cup pomegranate seeds

→ Nuts & Seeds

06 - ¼ cup toasted walnuts

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp white balsamic vinegar
09 - 1 tsp honey
10 - ½ tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste

→ Cheese Centerpiece

12 - 1 small artisanal cheese wheel (approx. 9 oz; Saint-Marcellin, Brie, or similar soft-ripened cheese)

# How-To Steps:

01 - Place the cheese wheel on a small pedestal or plate at one corner of a large serving platter or board.
02 - Arrange baby arugula in a sweeping arc radiating outward from the cheese wheel to create directional lines.
03 - Place halved cherry tomatoes, cucumber slices, and watermelon radish slices in orderly rows, all angled toward the cheese wheel.
04 - Distribute pomegranate seeds and toasted walnuts along the arranged produce, maintaining the directional pattern.
05 - Whisk together olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
06 - Drizzle the dressing lightly over the arranged ingredients, avoiding the cheese wheel.
07 - Serve immediately, inviting guests to cut from the cheese wheel and combine with the salad components on their plates.

# Expert Suggestions:

01 -
  • It feels like edible architecture, turning simple vegetables into something your guests will photograph before they eat.
  • Everything comes together in minutes, making you look effortlessly elegant without the stress.
  • The cheese wheel sits warm and welcoming at the center, inviting people to gather and serve themselves in the most natural way.
02 -
  • Slice your vegetables the moment before serving—even thirty minutes ahead can cause them to lose their crisp edges and brilliant color to oxidation and moisture.
  • The cheese should be at room temperature or very close to it, so take it out of the refrigerator at least twenty minutes before you plate everything, or it will be dense and cold rather than yielding and generous.
  • Taste your dressing on a leaf of arugula, not straight from the bowl—what works for the greens is the only test that matters.
03 -
  • The secret to this salad's visual power is the repetition and direction of your cuts—even modest ingredients become striking when they're arranged with intention and precision rather than scattered casually.
  • Never refrigerate the finished salad; all ingredients taste their brightest and feel their crispest at cool room temperature, not cold, so pull everything together just before your guests arrive.
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