Watermelon Salad with Feta Cheese and Pesto Sauce
4 servings
20 minutes
A recipe from Taleh Gamidov, chef of the Zafferano City restaurant. Watermelon goes well with salty flavors like feta cheese, as well as with bread. The combination may seem strange at first glance, but believe me, the taste is simply excellent and watermelon will open up to you in a completely new way.
Calories523.6kcal
Proteins11.5grams
Fats48.6grams
Carbohydrates8.6grams
Watermelon flesh
200
g
Brynza cheese
60
g
Rocket (arugula)
15
g
Fresh mint
4
g
Pesto
20
g
Black olives
35
g
Capers
10
g
Olive oil
125
ml
Lemon juice
15
ml
Green basil
50
g
Pine nuts
30
g
Garlic
6
g
Avocado
50
g
Salt
1
g
1
For pesto sauce: chop all ingredients in a blender until smooth.
- Green basil: 50 g
- Pine nuts: 30 g
- Garlic: 6 g
- Avocado: 50 g
- Parmesan (Parmigiano Reggiano): 70 g
- Salt: 1 g
2
Cut the watermelon, cheese, and lavash into triangles.
- Watermelon flesh: 200 g
- Brynza cheese: 60 g
- Thin lavash (Armenian flatbread): 10 g
3
Mix corn, arugula, mint leaves, and dress with olive oil and lemon juice.
- Lamb's lettuce (mache): 20 g
- Rocket (arugula): 15 g
- Fresh mint: 4 g
- Olive oil: 125 ml
- Lemon juice: 15 ml
4
Place a mix of greens in the center of the plate, surrounded by triangles of watermelon, feta, and lavash. Garnish with olives, capers, and drops of pesto sauce.
- Watermelon flesh: 200 g
- Brynza cheese: 60 g
- Thin lavash (Armenian flatbread): 10 g
- Black olives: 35 g
- Capers: 10 g
- Pesto: 20 g
