Sourgrass Watermelon Salad Recipe

Sourgrass, also known as Oxalis, is a common wild plant found in many regions. It gets its name from its tangy, lemon-like flavor, thanks to the oxalic acid in its leaves. This distinctive taste makes it a fantastic ingredient for various culinary creations. Sourgrass is not only edible but also rich in vitamin C and antioxidants, making it a nutritious addition to your diet.

How to Identify Sourgrass

Identifying sourgrass is relatively easy once you know what to look for:

  • Leaves: Sourgrass has trifoliate leaves, meaning each stem has three heart-shaped leaflets, similar to clover.

  • Flowers: The plant produces small, yellow flowers with five petals, which bloom in clusters.

  • Stems: The stems are often reddish and juicy, adding to the plant's distinctive appearance.

  • Taste: The best way to confirm you've found sourgrass is by tasting a small leaf. It should have a bright, tangy flavor reminiscent of lemon.

About the Recipe

Juicy watermelon cubes, tangy crumbled feta cheese, fresh mint leaves, and chopped sourgrass are lightly coated in a zesty lime-honey dressing. This refreshing salad is perfect for summer gatherings, picnics, or any occasion where you want to impress with a burst of sweet and tangy flavors.

Ingredients

For the Salad:

  • 4 cups cubed watermelon

  • 1/2 cup crumbled feta cheese

  • 1/4 cup fresh mint leaves, torn

  • 1/4 cup sourgrass leaves, washed and finely chopped

For the Lime-Honey Dressing:

  • Juice of 2 limes

  • 2 tablespoons honey

  • 2 tablespoons extra-virgin olive oil

  • Pinch of salt

  • Pinch of black pepper

Instructions

  1. Prepare Watermelon: Cube the watermelon into bite-sized pieces and place them in a large mixing bowl.

  2. Add the Feta Cheese: Crumble the feta cheese and add it to the bowl with the watermelon.

  3. Add Mint and Sourgrass Leaves: Tear the fresh mint leaves and finely chop the sourgrass leaves, then add them to the bowl.

  4. Prepare the Dressing: In a small bowl, whisk together lime juice, honey, extra-virgin olive oil, salt, and black pepper until well combined.

  5. Add the Dressing: Pour the lime-honey dressing over the salad ingredients in the bowl.

  6. Toss the Salad: Gently toss the salad until all the ingredients are evenly coated with the dressing.

  7. Refrigerate: Cover the bowl with plastic wrap and refrigerate the watermelon salad for at least 30 minutes to allow the flavors to meld.

  8. Serve: Serve the salad chilled as a refreshing and vibrant side dish or appetizer.

Join Our Foraging Classes & Explore More

If you’re curious about incorporating wild plants like sourgrass into your cooking, you might enjoy joining one of our foraging classes at forageSF. We offer various classes on foraging mushrooms, wild plants, and more. Also, if you want to delve deeper into sourgrass, check out The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb. It’s a great way to explore more recipes and make the most of this unique herb.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado