Photo by (Photo by David Bloom)
Dish of the Week: Watermelon Salad
Where to Eat It: Barcelona Wine Bar, Teddy & The Bully Bar, Zaytinya, Oyamel , Farmers Fishers Bakers , Lincoln, Sequoia, Unum
Summer foods are still here and still delicious. August remains prime watermelon season, which means this crisp and juicy fruit is popping up on all sorts of food menus throughout Washington, primarily in salad form.
A summer mixture of watermelon, feta, and mint can be found at both locations of the Barcelona Wine Bar (1622 14th St. NW and 3310 Wisconsin Ave. NW) while a similar salad, albeit one with Turkish flare and garnished with olives, graces the menu at Zaytinya (709 9th St. NW). Teddy & the Bully Bar (1200 19th St NW) is also in on the watermelon salad action, with their version dressed up with radishes, pickled watermelon rind, toasted black sesame, and smothered in ssamjang vinaigrette. It’s the same at their sister restaurant Lincoln (1110 Vermont Ave NW), which combines watermelon chunks with roasted beets, whipped goat cheese, and a black olive crumb.
Compressed watermelon, which has been put through the rigamarole of a sous vide machine and comes out with extra watermelon flavor, is also making a delicious appearance. The team at Oyamel (401 7th St. NW) has created their own ensalada de sandia, complete with chunks of compressed watermelon, jicama, and cherry tomatoes, all coated in a tamarind dressing and topped with a generous sprinkling of queso fresco. Similar creativity can be found at Farmers Fishers Bakers (3000 K St. NW), where compressed watermelon is transformed into a caprese carpaccio and layered with basil, tomato, and ricotta for a refreshing summer bite.
If you happen to like your watermelon salad in liquid form, then you’re in luck as well. Sequoia (3000 K St NW) in Georgetown is now featuring a watermelon gazpacho with fresh mint, while the nearby Unum (2917 M St NW) adds cucumber, feta, and balsamic to its chilled watermelon soup.
And summer watermelon season should continue to go strong for the next few weeks, culminating in what may be D.C.’s greatest fruit-filled affair yet, Watermelon-palooza, on August 24, featuring watermelons grown with care by Up Top Acres and bites from Salt Line, Rasa, and Osteria Morini, amongst others. Tickets are $60, and all proceeds will go to support the work of D.C. Central Kitchen. More information about the event can be found here.
Previously On Dish Of The Week:
Lomo Saltado
Boozy Vegetables Edition
Ice Cream Sandwiches
Classic French Steak Frites
Summer Of Funnel Cake
