Behold the late summer market salad:
Featuring sweet seedless watermelon from Eastern Maryland, local buffalo mozzarella (the real deal), Vintage Wine and Berkeley Tie-dye tomatoes — the prior from the Baltimore City farmer’s market and the latter from my aunt’s farm– and just-ripened, soft peaches.
There was never a time when fruit and cheese didn’t go together (grapes and cheddar, berries and ricotta, apricots and brie….) and this match-up is no different. Because I don’t care what you say, TOMATO IS A FRUIT. These fat-sliced slabs of red and green swirls are as sweet as a peach. Glad we settled that.
Watermelon’s best toward the end of summer. It grows sweeter and juicier well into August; none of that pale pink June-melon nonsense. I cut them into triangles to break up the exclusivity of the more circular-sliced ingredients. As for the peaches, I like to slice around in a circle and twist them apart like an avocado, so the pit stays in one side. Slip out the pit, cut off the back ends, and slice each half in half for a reasonably sturdy round that won’t flop around like a sad wimpy kid among the bigger, badder fruit on the serving plate.
This whole shebang is inspired by Joy the Baker’s Watermelon Peach Caprese Salad. I got too distracted by eating up the “messy” slices and snacking on some quality mozz to remember to add any of the herbs for fancy effect. But you get the idea.
In other news, Joy’s Lasagna Grilled Cheese is practically orgasmic. Like, if you needed inspiration to put something deliciously gooey, creamy, savory, sweet, toasted and crisp into your mouth, then here you go. Also up next this tomato season is her Roasted Tomato and Garlic Pasta. The lady’s killin’ it with these fruits, per usual.