I went out to an impromptu dinner the other night with my dear friend Amelia at what might just be my current favorite restaurant.
Piccino is in the Dogpatch, the next door neighborhood to Potrero Hill. A moderate walk from our home, it has superb food and a relaxed, neighborhoody vibe that is thankfully devoid of Mission hipsters. Their menu changes frequently to reflect peak-of-season produce, and yet they refrain from taking every given opportunity to tell you so. Though the restaurant has seemed filled to capacity every time I've wandered inside, we've always been able to find a seat at the bar or tucked into a corner. The atmosphere is busy yet welcoming, the decor sparse but warm. It is just perfect.
During my handful of visits to Piccino, I've had many dishes that stay on my mind for days afterward. There were fried wedges of polenta topped with oozing burrata and greens; an eggplant pizza bianca topped with roasted sweet peppers perched atop a crisp, tender crust; a thyme-scented madeleine served with strawberries and rhubarb. Their wine list is organized by flavor profile, a help to someone like me who knows what I want though not how to order it. I'm always impressed by the unique tableware, making it clear that all the little details are being attended to.
On this particular night, Amelia and I bellied up to the bar that surrounds their open kitchen stocked with freakishly attractive staff, and ordered some bubbly.
Or at least, we tried. "Just so you know," the server informed us, "that sparkling wine isn't very bubbly. It's only slightly frizzante."
This description struck us as comical. "I think I'll tell the guy I'm dating that I'm only slightly frizzante about him," Amelia mused as we sipped from our glasses.
We didn't mind the gentle fizz of the wine, in fact it went perfectly with the food: a cucumber melon caprese salad, seasoned with peppery olive oil and arranged in a dainty stack; thin-crust pizza topped with prosciutto and peaches; and the biggest surprise of all, rye gnocchi served in whey and flanked by morsels of smoked potatoes which was one of the most interesting and delicious things I've ever tasted in my life.
I'm usually only slightly frizzante when it comes to melons, as evidenced by the fact that there is only a sole other melon recipe on this site and it is also a salad spiked with cheese and herbs, but in the case of this salad, I was entirely effervescent. The play of textures – soft, crispy, gooey – and flavors – sweet, tart, clean, peppery – kept me dreaming of this salad long after it had been washed down by pizza, pasta, wine, two desserts, and more wine.
I had to have more, but since I can't afford to drop fifteen dollars on a salad every night, I would have to make it myself.
Luckily, a salad is far easier to reverse engineer than, say, rye gnocchi with whey and smoked potatoes (though if they don't put that back on their menu, I may have no choice). I bought a couple of melons at the co-op, a galia and a charentais, some lemon and Persian cucumbers, and a ball of mozzarella. Liking a bit of green in my salads, I grabbed a bunch of purslane and wild arugula as well. I had just tried purslane for the first time in a watermelon, feta, and heirloom tomato salad at Marinita's in San Anselmo and liked its crunchy texture and mild, slightly citric flavor reminiscent of sour grass. Plus it just looks cool.
I sliced everything up and tossed it with plenty of good olive oil, white wine vinegar, flaky salt and cracked black pepper, then made it into dainty stacks alla Piccino. It's my current favorite salad, the one I crave all day, every day, but especially during warm summer days. Even Jay, who considers salads a sacred place for vegetables and normally views fruit as an unwelcome intruder digs it. This is fortunate, since two small melons have already provided four rounds of the stuff.
This salad makes the most of melon's quiet flavor and soft texture which complement tangy vinegar, crunchy cucumber, spicy greens, and mild, salty cheese.
It has also changed my mind about melon. The other day I found myself ordering a melon mimosa when lunching at Local Mission Eatery with my friends Phi and Pete Lee. I was surprised to discover my excitement not only for the sparkling wine, but also for the melon, which tasted delicate and floral...
...and quite frizzante.
More Salad Recipes
- Vegan Caprese Salad with Arugula & Peaches
- Strawberry Caprese Salad
- Farro and Cucumber Salad with Feta, Dill and Mint
- Duck Egg Salad with Curry and Dill
- Herbed Kale Salad with Persimmon, Pomegranate and Maple-Cumin Dressing
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this cucumber and melon salad recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Cucumber Melon Caprese Salad with Mint and Purslane
Print Recipe Pin RecipeIngredients
- 8-10 (1/4" thick) slices from 1/4 of a small Charentais melon (or cantaloupe)
- 8-10 (1/4" thick) slices from 1/4 of a small Galia melon (or cantaloupe)
- ~3/4 cup thinly sliced cucumber (I used some lemon cucumber and Persain cucumber)
- a large handful arugula greens, tough stems removed, washed and dried
- a large handful purslane greens, tough stems removed, washed and dried
- a small handful basil leaves, torn into large pieces
- a small handful mint leaves, torn into large pieces
- 1 tablespoon good olive oil, plus extra for drizzling
- 2-3 teaspoons white wine vinegar
- 1/8 - 1/4 teaspoon flaky salt
- 1/8 teaspoon cracked black pepper
- 4-6 ounces fresh mozzarella, drained on paper towels, halved, and sliced 1/4" thick
Instructions
- In a large bowl, combine the melon and cucumber slices with the arugula, purslane, basil, and mint. Drizzle the olive oil and 2 teaspoons vinegar over the top, and sprinkle over the 1/8 teaspoon flaky salt and the cracked pepper. Use your hands to gently toss the components together. Taste, adding more vinegar, salt, or anything else you like until the flavors pop.
- For stacked salads, make a ring with 2 each of the melon slices. Top with cucumber slices, a quarter of the mozzarella, and a mound of greens. Repeat to make two layers of each ingredient. Repeat with salad number Drizzle a little more olive oil, flaky salt, and cracked black pepper over the top. Serve right away, preferably with a glass of crisp white wine.
Notes
Nutrition
Rebecca Winkler says
I love everything about this, especially your photos and the word frizzante, which totally describes my hair right now.
Alanna says
Ha! Something you and I have in common.
Laura (Tutti Dolci) says
So gorgeous and fresh, I adore the stack!
Alanna says
Thanks, Laura!
Sue/the view from great island says
This looks like it should be on the cover of Bon Appetit Alanna!
Alanna says
Aw! Thanks, Sue!
Katrina @ Warm Vanilla Sugar says
hahaha "slightly frizzante"...definitely need to start using that. This salad is full of so many fun flavours that aren't usually featured..love it!
Alanna says
Thanks, Katrina!
Nathalie C. | Devoted Foodie says
This looks absolutely beautiful! I am seriously obsessed with your blog...everything always looks so good and your photography, oh my gosh your photography is just amazing! I love it all :)
Alanna says
You sweetheart! Thank you for the super nice words, Nathalie. :)
Sarah @ Snixy Kitchen says
Putting Piccino on my must-try list now. Love the mozzarella and melon combo in this plate!
Alanna says
Thanks, Sarah! Let me know if you need a date. ;)
Dori Hallberg says
That is a beautiful salad!
Alanna says
Thank you Dori!
Dessert for Two says
I'm MEGA frizzante about this salad. And I better get on it, too, because summer is wrapping up!
Alanna says
Haha, thanks!! Let me know if you give it a go. Hop on over to SF if you need more summer - ours is only just beginning!
Jessie @ Straight to the Hips, Baby says
The colors in this dish are amazing! I've never seen it done with melon before, what an awesome idea!
Alanna says
Thanks, Jessie! The combination blew my mind the first time I had it, too.
akane says
This looks and sounds absolutely delicious!
Alanna says
Thank you!
Elle says
If they don't put the rye gnocchi back on the menu, maybe they'd share the recipe with you - it wouldn't impact the restaurant if they're not using it! The whole menu for this meal sounds memorable and like an absolutely perfect summer meal.
Alanna says
Ah, great idea - I'll have to ask! A friend of mine just got a smoker, too. Definitely a memorable meal!
Eileen says
Slightly frizzante!! YES. I would love to serve this salad to my FIL, who is SUPER FRIZZANTE re melon of all kinds, and especially so since he moved to Alaska, land of not very many melons at all.
Alanna says
Oh, poor guy! He'd probably dig this big time.
Kelly says
Beautiful! And such a lovely story to go with it! Can you provide me with a full Souvla menu next plz? :D
Alanna says
Coming right up! Thanks for reading and for the kind note (in all your spare time!)
Shinee D says
Simply beautiful, as always! Your pictures are so light, crisp, and inspiring! Slightly frizzante is my new favorite word. Not sure how many times I just said that out loud. Haha
Alanna says
Aw! Thanks so much for saying such nice things, Shinee. :)
Pang @circahappy says
Ok.. now I know where to dine when my friends visit next time... hahaha
Though this salad has me intrigued. I really love all kinds of melon in the salad to begin with, but this one of yours might as well be the home run. :)
Love your photos, lady, but you already know that, don't ya :)
P.S. There is always love for your blog, but I might not be 'here' as often as I want to for the next 2 months :)
Alanna says
Oh thank you Pang! You are the sweetest! I will miss you, but so looking forward to reading about your adventures, and getting together when you're back. :)
Salvegging says
Delicious! I typically share your slight fizzante about melons too, but these thin slices coupled with cheese are most likely bound to change that. cheers, M
Alanna says
Thanks! I hope you love 'em like I do. :)
Nik Sharma says
Can I just say we need to use the word "frizzante" more often! This melon caprese looks gorgeous :)
Alanna says
I know, right? Thanks, Nik! :)
Isadora Lassance says
Haha, I think frizzante is my new favorite word! I also think that I need to get to Piccino soon because everything sounds amazing! I love your twist on a caprese salad! Melon is one of my favorite summer fruits and I bet it tastes so good with cucumber and mozzarella cheese!
Alanna says
Thanks, lady! Please let me know if you come to SF - we will eat all the things. :) If you love melon, then you will definitely dig this salad.
Denise | TLT says
Simply gorgeous! I'm planning a trip to SF next year and posts like this one makes me wanna go even more. Can't wait!
Alanna says
Oh, awesome! Please let me know when you do - I'd love to share a meal. :)
Danguole says
Oh, I am VERY frizzante about this. I like melon a lot!
And holy moly... That gnocchi dish sounds too good for words. I do have a stovetop smoker that I've been eyeing with a half-baked idea for smoked carrot "corn dogs," because... Well, who knows.
Alanna says
Thanks, lady! Re: corndogs - OMFG, do it!!
london bakes says
I am not generally much of a melon fan either but this salad sounds so bright and fresh; I can totally see why you would be craving it again and again. It's everything that's good about summer on a plate, emphasised by your beautiful, as ever, photographs.
Alanna says
You are too kind Kathryn, thank you.
dina says
what a lovely salad!
Alanna says
Thanks!
Laura says
I love this salad! I made it twice this week and even blogged about it (link's in my name). Thanks for sharing something so new and refreshing.
Alanna says
That makes my day! Your version looks fantastic. I'ma share it around. Thanks for the kind words!
ami@naivecookcooks says
Love the way you wrote everything and I am going to love this!!
Alanna says
Thanks Ami - I hope you do!
Anonymous says
I just had a similar salad last night at Parachute in Chicago: chameh melon salad, manzanilla olives, yellow cucumber, mustard greens, toasted buckwheat. It was really delicious (as was the entire meal): http://www.parachuterestaurant.com/menu/. Thanks, Alanna, for all of the wonderful recipes! Judy
Alanna says
Um wow, that sounds absolutely incredible! I'm dying to know how those flavors and textures taste together. Yum!