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This Watermelon Mint Salad with chimichurri is a classic summer side dish with a flavorful twist.
Serve this salad as a refreshing lunch, side dish, or starter. If you’re entertaining a bigger group, add another block of feta and more watermelon flowers. You can even make individual servings by quartering the feta and using smaller plates.
To make the salad arrange a block of feta on a platter, frame it with watermelon, and top with balsamic glaze flowers. Pulse fresh mint, olive oil, maple syrup, sea salt, lemon juice, and lemon zest together to make a zingy chimichurri. Dollop the sauce onto the platter. Enjoy!
More Watermelon Salads
- Hot Honey Watermelon Carpaccio
- Strawberry Watermelon Salad
- Watermelon Feta Chessboard Salad
- Feta Watermelon Salad with Granola
Watermelon Mint Salad
Equipment
- piping utensil or bag
Ingredients
Mint chimichurri
- 1 cup fresh mint leaves, a handful
- 1 tablespoon maple syrup
- 1/2 lemon, zest and juice
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- pepper, to taste
Salad
- 2 slices watermelon
- 200 grams feta
- mint leaves
- 3 tablespoons balsamic glaze
Instructions
- Place mint leaves in a mini food processor and pulse until finely chopped.
- Add lemon juice, zest, olive oil, maple syrup, sea salt, and pepper.
- Pulse again until it has the consistency you like.
- Place the feta in the middle of a serving plate.
- Trim a border out of watermelon.
- Slice the watermelon.
- Cut watermelon flowers with a small cookie cutter.
- Arrange the watermelon border around the feta and scatter the flowers around on the platter.
- Pour the balsamic glaze into a piping utensil or bag.
- Pipe a floral design on top of the feta using the glaze.
- Spoon the chimichurri onto the plate.
- Top with mint leaves.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
