For nomadic master butcher, Blair Machado of Hamfish BBQ, barbecue was synonymous with summer during his Virginia childhood. This summer melon salad pairs well with anything that has come off the grill, from a whole hog to a whole fish—and it’s easy to source ingredients from local farms, which is what Hamfish is all about. Watermelon, cantaloupe, and Brazilian melon are all good melon candidates for this summer melon salad.
4 pieces stone fruit such as plums or peaches
1 cup sugar
1⁄2 cup vinegar
1 small melon, cubed
10 cherry tomatoes, halved
1 small red onion, shaved thin Cotija or feta cheese
Olive oil, Bulls Bay sea salt, freshly-cracked black pepper, and fresh herbs for serving
3 small bunches of herbs, such as basil, cilantro, parsley, chives, tarragon
1 cup Duke’s mayonnaise
2 cups sour cream
For the salad:
For the green goddess dressing:
- Marinate the stone fruit: Pit stone fruit and chop into bite-sized pieces. In a glass bowl, combine sugar and vinegar, stirring until sugar is dissolved. Add stone fruit, cover, and marinate in gastrique for 30 minutes.
- Make the dressing: In a blender, puree herbs with 1 cup cold water. Strain through a fine-mesh strainer, discarding liquid; mix blended herbs with mayonnaise and sour cream.
- Assemble the summer melon salad: Layer salad on each of 4 serving plates with cubes of melon, pickled stone fruit, and 5 tomato halves. Drizzle on green goddess dressing and top with onion and cheese. Serve with a drizzle of olive oil and a sprinkle of salt and pepper, and scatter with fresh herbs.
Recipe ByBlair Machado of Hamfish BBQ, popping up in the regional Southeast