The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Tastes like Summer and Ready in Minutes

Advertisement
Tastes like Summer and Ready in Minutes
Photo by Allston McCrady

Summer’s bounty overflows on roadside vegetable stands. Yellow squash and watermelon are two such treasures, but how best to feature them? I recently popped into the Glass Onion in Charleston, SC, for lunch with a friend, wanting something light and bright to combat the hot summer weather. We ordered two salads: one featuring squash, the other watermelon.

Boom! Chef Chris Stewart is a genius. Each dish was simple enough to let the ingredients speak for themselves, yet the flavor combinations really sang. Chef Stewart, an 8th generation Alabama native lured to South Carolina (lucky us), was kind enough to share his secrets.

Watermelon Mint Feta Salad

Squash Salad with Toasted Almonds and Parmesan
This seems impossibly easy, yet it’s perfectly balanced and filling. 

So the next time you see squash and watermelon at your farmers market, add some mint, cheese, and vinaigrette, and thank Chef Stewart for the inspiration.