It’s melon again! I’ve written a post about melon before and there’s a simple reason for that: when ripe and juicy, there’s nothing much better during the steamy summer months. My favorite part is how adaptable melons are-- they can, of course, be enjoyed on their own (or with sea salt & Aleppo pepper!), but I love how easily melon can adapt to all types of savory recipes, too. Here, it's tossed with white balsamic and umami-filled tomatoes to balance the sweetness and simply dressed with olive oil and flaky sea salt.
A little goes a long way with the nigella seeds, I recommend you add the recipe amount and then go wild if you love its punchy characteristics. You can find these seeds at specialty or Middle Eastern grocers like this one or this place. Wondering what else you can put these seeds on after this recipe? They're great on salads and roasted veg! In a pinch or to make this recipe vegan, you can skip the labneh (thick & delicious strained yogurt) or sub it for seasoned Greek yogurt, but I think the touch of creaminess pairs nicely with it. This is a refreshing salad packed with so much flavor. Summer tastes so good. Stay cool out there.
melon & tomato salad with labneh and nigella seeds
1 ripe sugar cube melon*
1 pint cherry tomatoes, halved
2 tbsp. parsley
2 tsp. olive oil
1 tsp. white balsamic vinegar
2 tbsp. labneh
½ tsp. Nigella seeds
On a cutting board, cut melon in half and with a spoon scoop out the seeds; discard seeds. Cut into quarters and peel (as if filleting). Slice each quarter into ¼-inch slices. In a large bowl, add melon, tomatoes, and parsley; gently toss with olive oil and vinegar. Season with flaky sea salt. On a large plate, spread labneh on one side, mound melon and tomato mixture on the other half of the plate. Sprinkle with nigella seeds and flaky sea salt.
*Sugar cube melons are commonly found at farmer’s markets in the summer during melon season. If you can’t find it, substitute ¼ of a ripe cantaloupe.
** Skip the labneh to make it vegan.