The first tomatoes are coming in full flush in my backyard greenhouse, and I couldn’t be more grateful. Here, paired with sweet summer melon, briny quick-pickled shallots, soft feta, and fistfuls of herbs, they’re in perfect form. This salad is lovely for any intimate brunch or bigger entertaining occasion, and provides a beautiful canvas upon which to showcase some of the season’s finest fruits.
The edible flowers are a delightful addition, courtesy my new friends at the beautiful biodynamic Apricot Lane Farms. Last week, I had the pleasure of spending a morning touring the farm’s two hundred acres, ogling their vats of compost tea, their worm bins, and acre after acre of gorgeous crops. Did I mention there were Scottish Highland cattle, and the fluffiest Great Pyrenees shepherd dogs?
Wandering Apricot Lane was a true kind of heaven, a reminder of the power of reconnecting with nature to affirm humanity. In a sociopolitical climate where I too often feel hopeless, the biodynamic approach is literally life-giving. Over the past eight years, Apricot Lane’s owners and staff transformed tracts of dead soil into earth teeming with good bacteria, capable of producing tons of beautiful crops. You can learn more about their story in the feature film The Biggest Little Farm, currently playing in theaters around the country.
While you contemplate your own biodynamic journey, I invite you to start planning your way to this delectable salad. It will come together quickly, provided you make a batch of my favorite Quick-Pickled Shallots at least a couple hours ahead of time. These are a transformative basic kitchen ingredient that I keep on-hand at all times. They’re delicious on everything from salads to tacos—and their brine makes a perfect dressing component.
Happy summer salading! This one leaves plenty of room for variations—add cucumbers, radishes, or other herbs as you like.
If you make this, tag me on Instagram at @lilydiamond and let me know how you liked it. Can’t wait to see your own renditions.
MELON & TOMATO SALAD WITH HERBS & FETA.
Ingredients
- 1/4 medium cantaloupe, seeds and peel removed, sliced 1/2" thick
- 2 medium heirloom tomatoes, stems trimmed and sliced or chunked as you prefer
- drizzle olive oil
- 2-3 tablespoons brine from Quick-Pickled Shallots: https://kaleandcaramel.com/food/quick-pickled-shallots/
- drizzle sherry vinegar
- salt & pepper to taste flaky sea salt would be great
- 3 tablespoons Quick-Pickled Shallots: https://kaleandcaramel.com/food/quick-pickled-shallots/
- 2-3 tablespoons crumbled feta cheese preferably sheep's milk
- chile flakes, if desired
- handful fresh basil, chopped
- handful fresh mint, chopped
- 2 tablespoons edible flowers, like chive blossoms, marigold, bachelors buttons, violets, if desired
Instructions
- On a large serving plate, layer the tomato and melon slices.
- Drizzle with olive oil, the brine from the Quick-Pickled Shallots, and the sherry vinegar. Sprinkle salt and pepper to taste.
- Evenly distribute the Quick-Pickled Shallots, and top with crumbled feta. Add chile flakes, if desired. Finish with fresh basil and mint, and edible flowers if desired.
- Enjoy immediately. Salad is best eaten right away, but keeps well overnight in the fridge. If you want to prepare it ahead of time, save the fresh herbs and flowers to garnish just before you serve.
