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Wild 'bout Fruit Salad

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“Sam Talbot's offering on Top Chef. Everyone was raving about it, so I just had to try it! This makes two very satisfying servings, but there is enough of the lemon/oil to toss more spinach in and plenty chimichurri sauce for at least 2-4 more servings. I diced the fruit up for the first batch, but for the second I just did a rough chop. It might not be as refined looking, but it was wonderful. One thing I did that I felt added to the flavor profile was a slight sprinkling of fine sea salt to finish it off. Wonderful salad. I plan on serving it many times next summer when the melons are at their peak. I am a light weight when it comes to spicy food and I thought the amount of red chili flakes was just right.”

Ingredients Nutrition


  1. Chimichurri sauce: Combine all ingredients in a food processor fitted with a metal blade and process until smooth. Transfer to a large bowl.
  2. Combine fruit and red peppers with chimichurri sauce.
  3. Mix well to coat all fruit.
  4. Cover and set aside to allow to marinate for 10-30 minutes.
  5. In a large bowl, combine spinach, olive oil and lemon juice. Toss gently to combine.
  6. To serve, divide spinach between two plates. Arrange fruit mixture on top of spinach and garnish with shredded gouda cheese. (I used a slotted spoon to drain off excess sauce).

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