These Two Ingredients Can Turn Almost Any Fruit Into a Salad.

The watermelon and feta salad has become a kind of summer icon. Salted feta creates a pleasing flavor contrast with sweet melon, while fresh mint adds depth and sophistication. I also like some red onions in mine, for an extra aggressive spice, damn Scott Conant.

However, aside from melon, this fruit + cheese + greens pattern works well for a whole bunch of fruits. (There are a few exceptions, such as citrus fruits and, as my favorite editor Alice pointed out, banana.) We’ll jump right into the method, but here are some of my favorite flavor combinations:

  • Strawberry + feta + mint
  • Apples + blue cheese + (crispy if you dare) sage
  • Watermelon + cotia + cilantro
  • Figs + goat cheese + thyme
  • Peaches + burrata + basil

I rarely measure, but the rough ratio of 1 cup chopped fruit to 1/4 cup crumbled cheese seems to work quite well. The amount of herb you use will vary from herb to herb, so start with a small amount – a teaspoon or two chopped – and increase to your liking. To assemble the salad, add fruit, most of the cheese, and freshly cut herbs to a bowl, leaving a little of both for sprinkling. Add any other ingredients that work for you, such as thinly chopped onions, and drizzle with your favorite vinaigrette. ( Learn how to make the treat here .) Mix everything together and cool in the refrigerator for a few minutes, top with the remaining cheese and herbs, and serve.

If you’re working with cheese that doesn’t crumble, don’t worry, just carefully fold the fruit and cheese components in a bowl, drizzle with the dressing, and sprinkle with herbs. Oh, and don’t forget some ground fresh pepper. Fresh pepper is a must.

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