Photo by Kevin Harber

Dish of the week: Watermelon salad

Where: Tel’Veh Cafe & Wine Bar, Zaytinya, Lincoln

Out of all the foods that signify summer, the watermelon tops my list of warm weather delights.

One bite of this juicy fare unleashes a flood of endearing memories involving backyard parties, cheesy company outings, weeknight picnics with a classic film or jazz in the background, patio dinners and summer musings out on the stoop that go on until the wee hours.

Plus, this fruit or vegetable (depending on which botanical team you’re on) is a healthier option than many of the foods I’ve indulged these past few weeks.

A great way to enhance the watery scrumptiousness of the watermelon is to whip it up into a salad. Chunks of this summer food are great with herbs, such as mint and basil, vinaigrette, olive oil and crumbled pieces of goat or feta cheese.

With today being National Watermelon Day, fancy the plate or bowl up with this Epicurious recipe:

Tomato and Watermelon Salad
Serves 4

INGREDIENTS
3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
1 avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
1/4 teaspoon coriander seed
3 tablespoons extra virgin olive oil
3 tablespoons aged balsamic vinegar
Kosher salt and freshly ground black pepper

In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently. In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

Small Bites

National Watermelon Day Events
Three D.C. restaurants are embracing this juicy fruity/vegetable day, offering watermelon-themed dishes and drinks: 901 Restaurant and Bar, 901 9th Street NW (watermelon feta salad & watermelon martini); Matchbox, 713 H Street NW (shrimp watermelon salad); and Ping Pong Dim Sum, 1 Dupont Circle NW (watermelon iced tea).

La Tomatina Festival in D.C.
José Andrés will be making the tomato the star dish in honor of the annual festival in Buñol, Spain at Jaleo, his tapas restaurants located at three locations in the D.C.-area. From Aug. 6 – Aug. 12, Jaleo will be featuring tomato-themed Spanish dishes, as well as a gin cocktail highlighting the main ingredient.

A Crustacean Feast
From August 18 – 31, BLT Steak, 1625 I Street, NW, is offering a special soft shell crab menu, which includes items such as a roast crab with caramelized tranche of veal, grilled jumbo asparagus and a crustacean sandwich nestled inside a brioche with sriracha aioli, smoked bacon and roasted tomato. Executive Chef Jon Mathieson will also host a $100 per person cooking class specializing this seafood on August 18. To reserve a spot, contact Lindsey Greenbaum at 202-689-8989.