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Watermelon Salad with Mint Chimichurri is a classic summer side dish with a flavorful twist.
To make it, arrange a block of feta on a platter, frame the cheese with watermelon any way you find is easiest, and top the feta with balsamic glaze flowers for this pretty-as-a-picture watermelon feta salad.
Pulse fresh mint, olive oil, maple syrup, sea salt, lemon juice (or lime juice), and lemon zest together to make a zingy chimichurri. Dollop the sauce onto the platter.
Serve this salad recipe 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 also make individual servings by quartering the feta and using smaller plates.
Watermelon Salad with Mint Chimichurri
Ingredients
- a cup of fresh mint leaves, a handful
- 1 tablespoon maple syrup
- juice from 1/2 lemon, or lime
- zest from 1/2 lemon
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 2 slices of watermelon
- 1 block feta cheese, 200 grams
- mint leaves
- 3 tablespoons balsamic glaze
- piping utensil / bag
- small flower cookie cutter
Instructions
- Place mint leaves in a mini food processor and pulse until finely chopped.
- Add lemon juice, zest, olive oil, maple syrup, and sea salt.
- 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.
- 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.
