Posts Tagged ‘watermelon Salad’

The Weekend Dish


What are you up to this weekend friends?

BBQ dinner

It’s the unofficial last weekend of summer so we plan to enjoy it! I’m going to a Malibu beach bbq tonight and can’t decide what to bring as a side dish? Heirloom tomato salad with goat cheese and basil like the picture above? Or maybe a savory watermelon salad with feta and mint?

Fortunately I know what I’m going to wear tonight so that helps clear my mind of what to cook.

J. Crew metallic beach cardigan

My Grandma bought me this AMAZING sparkly silver metallic beach cardigan yesterday at J. Crew! My Gram embodies classic style done with a “tasteful” twist, so I talked her into this fab vintage bateau neck striped shirt to add to her collection.

J. Crew batuea top

She said she’s going to wear it with her skinny jeans and pearls this weekend. Sounds like a great outfit. I enjoyed read Garance Dore’s closet staples a few months ago, what are yours?

Suzanne Goin

Los Angeles has a chef who embodies classic style too, Suzanne Goin! Sarah and I adore her restaurants Lucques, Tavern, AOC and her husband’s restaurant The Hungry Cat. Local food bloggers are talking about where they would choose to eat their last meal in LA, mine would for sure be at Lucques.


Her cookbook, Sunday Suppers at Lucques would certainly be in my top 50 fav cookbooks of all time along with some of these new ones. Happy Weekend!

Watermelon Salads


Cold, refreshing and incredibly easy to make, watermelon salads add unexpected  brightness to your summertime dinner table.  I appreciate the texture and coolness of the watermelon most when it counters grilled meats and vegetables.   We served this salad–watermelon balls with blueberries, fresh mint and a sprinkle of sea salt– in a beautiful glass compote beside grilled salmon and corn plus another salad of sliced heirloom tomatoes and cucumbers.  A perfect farm-fresh feast.

Even easier, cubed watermelon chunks with fresh mint and sea salt to taste.  And a Fourth of July sparkler never hurts!  We had this salad alongside the best kind of 4th fare–grilled burgers and Italian sausage, herbed potato salad and grilled corn.  Because the watermelon is cut into larger cubes here, you can make the salad a few hours ahead of time and let it sit, covered, in the fridge without having to worry about the watermelon getting too wet.

Here we have watermelon rounds, cherry tomatoes, feta and mint with sea salt and a drizzle of balsamic reduction.  This salad has been very popular in food magazines in recent years and it’s my favorite side dish during the summer–which is why I had to have it at my wedding.  Our entree was fillet of beef tenderloin with a fresh corn polenta and grilled asparagus.

xoxo sl