The Zenith Point Salad (Printable Version)

A colorful salad arranged around a central artisanal cheese wheel with fresh produce and toasted walnuts.

# What You'll Need:

→ Fresh Produce

01 - 2 cups baby arugula
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cucumber, thinly sliced
04 - 1 small watermelon radish, thinly sliced
05 - 1/4 cup pomegranate seeds

→ Nuts & Seeds

06 - 1/4 cup toasted walnuts

→ Dressing

07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon white balsamic vinegar
09 - 1 teaspoon honey
10 - 1/2 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste

→ Cheese Centerpiece

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

# How-To Steps:

01 - Place the cheese wheel on a small pedestal or plate in the corner of a large serving platter or board.
02 - Arrange the baby arugula in a sweeping arc radiating outward from the cheese wheel to create visual lines pointing toward the cheese.
03 - Layer halved cherry tomatoes, thinly sliced cucumber, and watermelon radish in orderly rows angled toward the cheese wheel.
04 - Sprinkle pomegranate seeds and toasted walnuts along the arranged ingredients, maintaining the directional pattern toward the cheese.
05 - Whisk together extra-virgin olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl to create the dressing.
06 - Lightly drizzle the dressing over the arranged salad ingredients, avoiding the cheese wheel.
07 - Serve immediately, inviting guests to cut from the cheese wheel and combine with the arranged components.

# Tips for Success:

01 -
  • It's a showstopper that feels effortless once you understand the visual rhythm—guests will think you spent hours planning.
  • The arrangement itself becomes the main event, turning a simple collection of vegetables into a conversation piece.
  • You get to choose your own cheese adventure, which means you can make this recipe feel completely yours each time.
02 -
  • Assemble this no more than 30 minutes before serving, or the vegetables will start releasing water and your crisp arrangement will soften into sadness.
  • The cheese needs to be somewhere between cold and room temperature—too cold and it's hard to tear, too warm and it collapses into itself.
03 -
  • Use a mandoline for uniform vegetable slices, but guard your fingertips like they're precious—speed isn't worth blood on your arugula.
  • Arrange the salad on a large wooden board rather than a plate; the rustic surface makes the careful arrangement look even more intentional.
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