📖 Instructions

1. First, get your mint pesto ready. In a food processor, combine the fresh mint leaves, toasted nuts (pine nuts, walnuts, or almonds), garlic cloves, grated Parmesan cheese, a pinch of salt, and a drizzle of olive oil. Pulse until the mixture is finely chopped. Then, with the food processor running, slowly drizzle in more olive oil until you achieve a smooth, slightly thick pesto consistency. Taste and adjust seasonings as needed. The pesto should be vibrant and flavorful.
2. Next, cut the watermelon and mozzarella. Remove the rind from the watermelon and cut it into bite-sized cubes. The size of the cubes doesn't matter too much, but try to keep them consistent so they look nice in the salad. Drain the fresh mozzarella balls (bocconcini) from their liquid and, if they're large, cut them in half or quarters to match the size of the watermelon cubes.
3. In a large bowl, gently combine the watermelon cubes and mozzarella balls. Be careful not to mash the watermelon. Add a few spoonfuls of the prepared mint pesto to the bowl. Start with a small amount and add more to taste, tossing gently to coat the watermelon and mozzarella evenly. You want just enough pesto to enhance the flavors without overpowering them.
4. Arrange the salad on a serving platter or individual plates. Garnish with extra fresh mint leaves for a pop of color and an added burst of freshness. Drizzle a little extra olive oil over the salad if desired. A sprinkle of flaky sea salt can also enhance the flavors.
5. Serve the salad immediately or chill it in the refrigerator for a short time before serving. Keep in mind that the watermelon might release some liquid as it sits, so it's best to serve it soon after assembling. If you're making it ahead of time, consider adding the pesto just before serving to prevent the salad from becoming too soggy.