We stumbled upon and ate at Forno by accident when we were in town for Lollapalooza – after failing to get a table at Big Star – this idea is fabulous! Wish I’d seen it then.
Tim,
You’re a busy beaver this week! This is a brilliant idea, as all of your posts are. What about a “sweet” salad, say, blueberries, blackberries & raspberries in a raspberry vinaigrette dressing as a “dessert pizza”? Kinda obvious, but it would make a beautiful fruit salad. I think you’ll have to bring the “fixings” to your next al fresco get-together & assemble right there.
This sounds like a very interesting combination. Personally I am not one for mixing sweet and savory. It took me years to get my head around Yorkshire Pudding with roast beef, having said that, today this combination is one of my all time favorites.
I have a bit of a thing for watermelon with a good, salty cheese. One of my favorites with watermelon is fried halloumi. So, the thought of presenting it in a new way is very exciting. Looks fantastic, and I have to try this with ricotta salata!
Adding this to my list of appetizers and nibbly things for our upcoming Union Street Cafe staff party. Hope it goes well with sushi! Thanks for this wonderful idea.
Simple at its best. I love how I don’t even have to cut it cubes…just quarters like a pizza. I’ve seen a ton of watermelon feta salads…but never with olives. Good addition! I dig it.
I think it might be fairly easy to translate the website so I HIGHLY recommend you try this watermelon carpaccio recipe by Claude Troisgros – the recipe is in Portuguese since he has a TV show in Brazil, even though he is in fact French:
I got our plates about 10 years ago at Crate & Barrel. I think they are still available, Longman & Eagle in Chicago uses the same plates (and it just opened in the last couple of years). But I am not sure what they are called.
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Kathryn says:
August 25th, 2011 at 12:39 pm
My friend makes an awesome watermelon and halloumi salad and this would be a perfect way to present it.
jen says:
August 25th, 2011 at 1:45 pm
How extraordinarily clever. I absolutely love this.
Sue/the view from great island says:
August 25th, 2011 at 2:29 pm
I love this! It would be so cute for a summer shower,
kate says:
August 25th, 2011 at 2:35 pm
that is one gorgeous salad.
Sophie Delphis says:
August 25th, 2011 at 2:38 pm
I’ve never seen this presentation for a watermelon salad – watermelon pizza anyone?
Angharad says:
August 25th, 2011 at 2:55 pm
We stumbled upon and ate at Forno by accident when we were in town for Lollapalooza – after failing to get a table at Big Star – this idea is fabulous! Wish I’d seen it then.
Michelle says:
August 25th, 2011 at 3:43 pm
get outta here! crazy melon pizza town.
mdk says:
August 25th, 2011 at 4:41 pm
It’s utensil-free salad enjoyment; love it! Can’t wait to try this, I bet if I assembled everything beforehand it would be fun for a picnic.
Nicole says:
August 25th, 2011 at 6:20 pm
Yummy! That looks good. I can’t wait to try it.
ex-Montrealer says:
August 25th, 2011 at 9:28 pm
Tim,
You’re a busy beaver this week! This is a brilliant idea, as all of your posts are. What about a “sweet” salad, say, blueberries, blackberries & raspberries in a raspberry vinaigrette dressing as a “dessert pizza”? Kinda obvious, but it would make a beautiful fruit salad. I think you’ll have to bring the “fixings” to your next al fresco get-together & assemble right there.
Neil Butterfield says:
August 26th, 2011 at 1:19 am
This sounds like a very interesting combination. Personally I am not one for mixing sweet and savory. It took me years to get my head around Yorkshire Pudding with roast beef, having said that, today this combination is one of my all time favorites.
lisa says:
August 26th, 2011 at 9:08 am
I have a bit of a thing for watermelon with a good, salty cheese. One of my favorites with watermelon is fried halloumi. So, the thought of presenting it in a new way is very exciting. Looks fantastic, and I have to try this with ricotta salata!
Claire says:
August 26th, 2011 at 11:51 am
Gorgeous! I love watermelon salad things but this is a lovely, simple presentation that I haven’t seen before.
MAG says:
August 26th, 2011 at 1:43 pm
This salad combo appeared this week in the Washington Post, the feta is a great touch. The presentation in Chicago is a clever way to do it! :
http://projects.washingtonpost.com/recipes/2011/08/22/watermelon-and-tomato-salad/
Kathryn @ Dramatic Pancake says:
August 26th, 2011 at 2:59 pm
What a clever twist on watermelon salad!
Jan Canyon says:
August 26th, 2011 at 3:32 pm
It sure is “pretty”, but as a good ole southern girl, I’ll take my watermelon straight, thank you!
Melanie says:
August 26th, 2011 at 3:44 pm
Looks perfect for a summer barbeque!!
kitchen witch jenny says:
August 27th, 2011 at 5:48 am
Adding this to my list of appetizers and nibbly things for our upcoming Union Street Cafe staff party. Hope it goes well with sushi! Thanks for this wonderful idea.
Katherine Martinelli says:
August 27th, 2011 at 12:39 pm
Love salads with watermelon and agree that serving it like pizza is just genius in its simplicity! Can’t wait to make this.
Charlotte au Chocolat says:
August 29th, 2011 at 3:12 pm
The presentation is just stunning! Love it :)
clara says:
August 30th, 2011 at 5:10 am
I’ll have to try that… It looks overwhelming…. I really liek your blog.. Best wishes from germany…
Jennifer says:
August 31st, 2011 at 7:13 pm
This is GORGEOUS!!
Adrianna from A Cozy Kitchen says:
September 1st, 2011 at 12:03 am
Simple at its best. I love how I don’t even have to cut it cubes…just quarters like a pizza. I’ve seen a ton of watermelon feta salads…but never with olives. Good addition! I dig it.
Elle at Eat Boutique says:
September 5th, 2011 at 7:17 am
Feta and watermelon is one of my favorite summer treats and this presentation is too pretty not to try. Thanks!
Meg says:
September 12th, 2011 at 11:20 am
This just looks sublime.
Clarisse says:
October 13th, 2011 at 5:17 pm
I think it might be fairly easy to translate the website so I HIGHLY recommend you try this watermelon carpaccio recipe by Claude Troisgros – the recipe is in Portuguese since he has a TV show in Brazil, even though he is in fact French:
http://gnt.globo.com/receitas/Receita-de-carpaccio-de-melancia.shtml
x
Coole Location Berlin says:
November 5th, 2011 at 7:17 am
Easy and fantastic. My favorite combination. Thank you for the Idea !!
Rick says:
April 15th, 2012 at 11:33 pm
I’m fascinated by the simple beauty of this white plate. What is it/where did you get it from? Please share.
Tim says:
April 16th, 2012 at 8:56 am
Hey Rick,
I got our plates about 10 years ago at Crate & Barrel. I think they are still available, Longman & Eagle in Chicago uses the same plates (and it just opened in the last couple of years). But I am not sure what they are called.