Melon salad

I love watermelon, but I’m not really a fan of honeydew or other melon sorts. But I had a honeydew melon on hand, and wanted to eat a salad. So guess what I found: a NYTimes recipe for a melon salad with a honeydew dressing. I once again improvised since I didn’t have any prosciutto or fennel, but I did have frisee lettuce. I used sliced almonds instead of hazelnuts. The dressing is basically pureed honeydew melon with oil and lime. I also added a bit of my pickled spring onions, and that was an excellent addition to the salad. This would also be an excellent fall salad. (Btw, do you want me to put up the bread recipe?)

Homemade bread, and melon salad. The perfect meal.

I had plenty of dressing left over, so I used it for the next days salad, where I added oranges, a yellow bell pepper and walnuts with the remainder of the frisee lettuce. Yum.

Today I’m linking up with Ginger Snap Crafts for her Wow Me Wednesday.

Watermelon salad

I had this for the first time at Kafe Leopolds in DC a few years ago. I’d never heard of a watermelon salad before, and the idea of pairing watermelon with feta sounded interesting. Plus the salad included thyme, once of my favorite herbs. The salad seemed simple enough and it was delicious, so I decided to recreate it. The key, in my opinion, is to drizzle really good olive oil on the salad, preferably once the salad has been plated – not a lot, but that little bit really makes a difference. And some crushed sea salt.

Of course I only found out later that a watermelon salad isn’t exactly a rare thing. Some people include other vegetables in their watermelon salad, but I still like my version best. That way the flavors are the cleanest, and each individual ingredient shines. It’s still great the next day – that is, if it lasts that long.

I’m also planning to make some of these other melon salads. Sometime.

ETA: I forgot that I didn’t post the ingredients I used: in case it’s not clear, the salad is made of just some cubed watermelon, cubed feta, fresh thyme, a bit of sea salt and good olive oil. This salad still tastes good the next day, and the day after (if it lasts that long). The flavors will have mingled so it’s a different experience but still yummy.