Makes 4 servings

The festive salad is a feast for the senses, and it’s the perfect reason to bring out your best extra-virgin olive oil and to buy top-quality chèvre cheese. When it's available, try chèvre made with coarsely ground peppercorns, which adds a pleasing flavor complement to the juicy, sweet melon.

24 baby seedless watermelon “logs,” 1-inch square and 4 inches long ¼ cup chèvre cheese, coarsely crumbled ¼ cup extra-virgin olive oil ¼ cup shelled, salted pistachios (see Tip) Coarse sea salt to taste Coarse freshly ground pepper to taste

For each serving, place 2 watermelon "logs" about 2 inches apart on a salad plate. Stack 2 more logs atop them in perpendicular fashion. Add another layer of 2 "logs," perpendicular to the stack below.

Sprinkle the plate with 1 tablespoon chèvre. Drizzle the watermelon, cheese, and plate with 1 tablespoon olive oil. Scatter the plate with 1 tablespoon pistachios. Sprinkle the plate with salt and pepper.