Sophie 
Speer is the chef and founder of 7S Supper Club. Besides hosting a monthly dinner party in her San Francisco home, she also cooks her seasonal,local food for private and corporate clients. You can sign up for her Supper Club and read her musings and recipes at 7SSupperClub.com. She will be appearing on this site with her food writings and ideas. Enjoy! – KK
Written By Sophie Speer
Confession time: I’m a single lady with a bad fruit shopping habit. This time of year is especially tough – the glut of rosy stone fruit, taut melons, and perfect shiny berries at my local farmer’s market always makes me feel guilty if I don’t take home some of every kind.
As much as I’d like to eat pies and crisps all day and as likely as I am to gorge on watermelon straight over the sink, I needed to find a different route to using summer fruit, lest it be relegated to the compost bin. Recently, I started incorporating fruit into savory dishes as a way to use them up, but they quickly became some of my favorites.
In this three-part series, I’ll show you a few ways to incorporate fruit into your main courses so that you, too, can feel like you made the most of summer.
Melon and feta salads are nothing new, but this recipe elevates them to new heights (pun intended). It’s simple and works very well for a summer dinner party, especially since you’ll need several melons to get the best rainbow effect and eating several melons on your own is tough. If you just have one melon or are looking to keep things simple, feel free to make a deconstructed version with cubed or balled melon.
Instructions:
Slice the muskmelons (those with a cavity in the middle) in half width-wise and scoop out any seeds. Slice all melons into 1-inch round slices and set aside.
For each salad, stack one slice of each type of melon on your cutting board. Try to find rounds that match up size-wise, and put the watermelon on top so the hole will be covered. With a sharp knife, cut down the sides of the stack to remove the rind. Squeeze a lime over the stack (I make sure to get in between the layers, too) and transfer the stack to a plate.
WIth a mandoline or very sharp knife, slice the onion into fine slivers and set aside. Cut your mint into ribbons. If your knife is not sharp and is bruising the mint, try tearing it instead.
Top each melon stack with a small amount of finishing salt, a few onion slices, a sprinkle of mint, and some feta crumbles. A drizzle of oil on the plate adds a beautiful finishing touch. Serve chilled with a glass of fruit-forward rosé.
