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.
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.
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