Matching melons with savory ingredients

By FAYE LEVY, YAKIR LEVY
August 28, 2014 13:43

The first time we tasted a savory watermelon salad, at 1500 Ocean restaurant on Coronado Island, California, we were surprised at how much we liked it.




Watermelon salad

Watermelon is paired with cherry tomatoes and feta cheese in this summer salad from ‘Pati’s Mexican Table.’. (photo credit:PENNY DE LOS SANTOS)

The first time we tasted a savory watermelon salad, at 1500 Ocean restaurant on Coronado Island, California, we were surprised at how much we liked it. The watermelon cubes were seasoned with black olive tapenade made of chopped olives, olive oil and sherry vinegar and sprinkled with leaves of baby arugula (rocket cress).

Maybe we shouldn’t have been surprised. After all, melons have traditionally been matched with a variety of salty ingredients. The Italian pairing of prosciutto (cured meat) with melon, for example, is a popular appetizer.

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