Watermelon Salad

I used to think the answer to this was "no" as it's too watery and sweet, but after having it paired with tomatoes, I've changed my mind. The watermelon makes the tomatoes taste sweeter, and the tomatoes lend savory umami that makes the salad work. This salad strikes a balance that excites all your tastebuds, as well as providing a variety of textures.

Watermelon is a member of the gourd family along with cucumbers and squash and its thought to originate in West Africa. The first watermelons were mostly white rind with only a small bit of red around the seeds. It's only through selective breeding that it's become the sweet juicy fruit that we enjoy today.

Most watermelon salad recipes call for watermelon, mint, and feta, but in my version, I've added savory peeled tomatoes to balance out the sweetness of the watermelon, and replaced the feta with labneh, a fresh cheese. Labneh is a very versatile ingredient, but it can also be served on its own with veggies or bread, so don't worry about having leftovers. The dressing is a simple lime vinaigrette made with olive oil, fresh lime juice, and salt, and the salad is garnished with fresh mint and pink peppercorns.

I spend a few weeks cooking with two other chefs at a private retreat in the Colorado Rockies every Summer. This year, the head chef, Stephan, made this amazing watermelon salad that included tomatoes. It's the first time I actually enjoyed a salad made with watermelons, and I couldn't wait to share my version with you guys. I had learned to make Labneh on a food tour of the Middle East, and it made a perfect accompaniment to the sweet and savory salad.