Sweet and sour. Sweet and sour. Or sweet and salty. It’s one of my favorite flavor symphonies, evoking two polarities that complement one another in spite of opposite qualities.
And because of this, it’s one of those wild occasions where I suspend my ‘fruit in the morning on its own” rule and dive into this beautiful composition of a summer salad!
With the profusion of mint in our yard, a recent visit to Costco where a motherlode of sheep’s milk feta was acquired, and a perfectly ripe watermelon, I’d be foolish not to let these three beautiful ingredients intermingle.
If you don’t have a yard full of mint, it’s easily acquired at farmers markets and even supermarkets this time of year. And if you haven’t already, invest in a mezzaluna knife, the wood-handled curved knife that is THE best and easiest way to chop herbs by hand. Mezzalunas slice herbs into neat little strips, cutting each leaf open to allow flavor to exude without crushing it. Learned it on Nigella Lawson’s cooking show years ago and it changed the way I use herbs. My mezzaluna was bought in Little Italy years ago, but they can be found at specialty shops and online.