Summer on a Plate

Name: Summer on a Plate
Cook time: 30 min
Total time: 30 min
Cuisine: Tanzanian
Ingredients: 1 mini seedless watermelon, rind removed and cut into 1- to 2-inch pieces; 1 small ripe cantaloupe, rind removed and cut into 1- to 2-inch pieces; 1 cup (145 g) heirloom cherry tomatoes, left whole, halved, and/or quartered, depending on the size; Flaky sea salt; 1 (7- ounce/198 g) package feta cheese*; ½ cup (20 g) fresh basil*; High-quality extra virgin olive oil; Lemon, use 2 limes; Lemon, use 2 limes; Feta, use another soft cheese, like goat cheese or blue cheese; Feta, use another soft cheese, like goat cheese or blue cheese; Feta, use another soft cheese, like goat cheese or blue cheese; Feta, use another soft cheese, like goat cheese or blue cheese; Aleppo chili flakes, use another mild chili flake, like Urfa or gochugaru; Aleppo chili flakes, use another mild chili flake, like Urfa or gochugaru; Basil, use mint or dill; Basil, use mint or dill; Basil, use mint or dill

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
30 min

Appears in

Third Culture Cooking

By Zaynab Issa

Published 2025

About

While in no way revolutionary, the makings of this salad are a result of a summertime farmers market binge. Featuring almost all the best of summer produce (no stone fruit, but if it’s calling you, please add it) in a singular salad, it’s sweet, salty, and simple and ideal for a refreshing midday lunch or as a barbecue side dish.

All the fruit can be cut ahead of time and stored in airtight containers in the fridge until ready for assembly. To keep things easy, breezy, and in true s

Ingredients

Sub-Saharan Africa
Tanzania
Lunch
Side dish
Vegan
Gluten-free
Summer

Ingredients

Method