Farewell-To-Summer Salad

Maybe I’m being melodramatic: summer isn’t about to leave us just yet. Still, I no longer need air conditioning to fall asleep, and the window for photographing food by daylight grows briefer by the day. I comfort myself with thoughts of knee-high boots and Brussels sprouts, and get my fix of refreshing foods while I can. This time next month, we’ll take restoring over refreshing.

A variation of this eminently refreshing salad is (or was) on the menu at the Lookout Hill Smokehouse, a newish bbq joint in Park Slope. The combination of watermelon, gorgonzola and red onion sounded great, until it arrived at the table in disparate clumps and awfully stingy on the gorgonzola.

I’ve reimagined it cut smaller and more tightly packed, so you actually have a chance of getting all the flavors in the same mouthful. Only, I’m using milder and firmer feta in place of gorgonzola, and have thrown a little mint in there to cut the heady onion.

Caprese salads are so tired, aren’t they? This is sort of like a transposed caprese, in a different key.

Farewell-To-Summer Watermelon-Feta Salad

Combine cubed watermelon and feta with thinly sliced red onion and chill. Right before serving, drizzle with a well-seasoned loose vinaigrette (this will look prettier than one that’s emulsified), and top with a chiffonade of fresh mint.

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COMMENTS / 2 COMMENTS

while others may think about packing school lunches, football season, and yes, perhaps the shortening daylight hours, you’re a true food writer/blogger with:

“the window for photographing food by daylight grows briefer by the day”

and yes, i thought of summer’s end that way too