Watermelon salad "blocks" (feta & mint + pico-de-gallo & cilantro)
|July 22, 2010||Posted by ameliaps under appetizers, summer, vegetarian, watermelon|
I love my summer lunches!
Fresh, crispy, raw fruits and vegetables with herbs… so cooling!!!
Watermelon is a lot of fun to “play” with. You might recall my recent watermelon “agua fresca” post.
I have heard about the watermelon-feta-mint combination but wanted to present it a bit more uniquely. So I carved out a block from a large seedless watermelon, then scooped out (use a mellon baller or a or rounded measuring spoon) a small cavity to fill with crumbled feta and fresh mint. Then I carved another block and filled with refreshing pico-de-gallo (small diced tomato, onion, cilantro, jalapeños, and lime juice) for variety, and voila’: a fun appetizer was born! I sprinkled both with a good sea salt, pepper and an ever-so-light drizzle of fruity olive oil (but you can omit this one). Decorate with herbs (mint and cilantro) and lime wedge.
You can also serve one rectangular block with just feta and mint if you want to be minimal: it makes a great statement on a white rectangular plate, a wood cutting board or a thick salt block (if you have one). Can’t remember where I saw it before, but it definitively caught my attention!
Watermelon salad “blocks” (feta & mint + pico-de-gallo & cilantro)
Half a large seedless watermelon, cut in thick slices, then carved into blocks
A few tablespoons Feta cheese, crumbled (if you like it, you can use the one in olive oil)
Coarse sea salt
Freshly grated pepper
Pico-de-gallo (store bought is ok)
A few springs of fresh mint and fresh cilantro
Optional: fruity extra virgin olive oil to drizzle
Optional: a lime wedge to serve
Cut a large slice of watermelon, then cut it into either cubes or rectangles (it’s your visual choice).
With a melon baller (or rounded measuring spoon), scoop out a round hole from the center of the watermelon cubes (or the side, if using rectangles).
Fill a few cubes (or rectangles) with crumbled feta and mint, and a few others with pico-de-gallo and cilantro.
Finish with a good coarse sea salt, fresh ground pepper and possibly a small drizzle of fruity olive oil.
Decorate with more mint and cilantro, serve with a wedge of lime.
It’s not really a recipe… just use a pinch of this, a bunch of that and your imagination