Have you ever used melon in a savory salad? For me, it was a first!
I first tried it at a team lunch at a makerspace in Augustusburg, a small town in Saxony where I have visiting for prototyping and hosting workshops since last year. The makerspace has a large kitchen, and when I happen to be there on a team lunch day, I sometimes get to join.
The combination was so good that I recreated it at home right away.
For the salad, I used:
- 1/4–1/2 green melon
- a little finely chopped shallot or onion
- feta cheese
- roughly chopped macadamia nuts
- fresh basil
- olive oil
- salt and pepper
- a little honey and vinegar
The crunchy macadamia nuts and fresh basil work especially well with the sweet melon and salty feta. It is also delicious the next day after the flavors have had time to come together in the fridge.
Macadamia nuts are not particularly common in Germany, and they are quite expensive, so cashews can be an alternative. Still, I really like that distinctive crunch, so I decided they were worth the investment.
This summer I also saw watermelon salad on a restaurant menu while staying in Seiffen for an artist residency, so that may be my next experiment.
Summer is already beginning to disappear here in Germany. Local pumpkins are appearing in supermarkets, and, unbelievably, Christmas sweets are already on the shelves—even though it is still August 😱
So while we still have a few warm days left, I am going to keep making fresh summer salads and enjoy the season while it lasts.
今年の夏に気に入ったメロンのサラダについて書きました。日本語版はnoteにあります。
