Melon With Green Peppercorn Raspberry Sauce Food

GREEK-STYLE WATERMELON SALAD

Greek-Style Watermelon Salad image

It's not an immediately obvious combination - watermelon, cucumber, olives and feta - but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of the melon and cucumber. With a hunk of bread, it's a lovely light lunch; with practically any grilled meat or fish, it's an ideal summer supper.

Provided by Mark Bittman

Categories easy, quick, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 cups cubed watermelon
2 large ripe tomatoes
1 medium cucumber
1 small red onion
1/3 cup pitted kalamata olives
1/3 cup crumbled feta
Some chopped parsley and mint
Olive oil and red-wine vinegar
Salt and pepper

Steps:

In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 698 milligrams, Sugar 11 grams

MELON WITH GREEN-PEPPERCORN RASPBERRY SAUCE

Melon with Green-Peppercorn Raspberry Sauce image

Categories Fruit Dessert Quick & Easy Raspberry Melon Basil Summer Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 cup raspberries
2 small peaches, peeled, pitted, and chopped
1 tablespoon sugar, or to taste
1 tablespoon extra-virgin olive oil
1/8 teaspoon coarsely crushed freeze-dried green peppercorns plus additional for sprinkling the melon
16 thin wedges of seeded and peeled honeydew melon, cantaloupe, or Persian melon or a combination, chilled
2 fresh basil leaves, sliced very thin, for sprinkling the melon plus 8 basil sprigs for garnish

Steps:

In a food processor or blender puree the raspberries, the peaches, the sugar, the oil, and 1/8 teaspoon of the crushed peppercorns, force the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is very cold. Divide the melon wedges among 4 chilled dessert plates and pour some of the sauce over each serving. sprinkle each serving with some of the sliced basil and some of the additional crushed peppercorns and garnish the plates with the basin sprigs.

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