Shaved red onions, heirloom tomatoes, balsamic drizzle, dill, mint, finished with maldon
by HorseRemote5112
7 Comments
Willing_Carpet_9392
Re-think your plating chef
ranting_chef
I feel like compressed watermelon is a lot darker, not sure how hard it was compressed – they almost look like the tomatoes next to it. And I like dill with cucumber, but not necessarily melon. Also, the flowers aren’t doing a lot for me.
fkdkshufidsgdsk
This has no composition to it, just looks really random and sloppy. I’m sure it was delicious though, all these flavors work great together and it’s very in season
I think a more compact composition would work a lot better for the way everything is cut slightly differently, maybe changing the feta to some kind of whipped creamy element and including more herbs would go a long way. I also think a shallow bowl that isn’t white would be a better plate choice
ReasonableWasabi5831
Idk much about plating but this looks like it would be terrible to eat. The giant cubes of watermelon and feta means that it would basically be impossible to get both in one bite, and contrasted with the really thin onion and cucumber, even in a bite with onion in it, I doubt you would get much onion flavor since it’s so thin. The dressing also looks like it is put on really unevenly. I would try to mix the whole salad in the bowl before plating, so you don’t get bites with too much or too little dressing. Also there aren’t enough herbs to make a difference, and too many so it looks random. I just now realized this salad has tomatoes in it too. To increase the contrast between the watermelon and tomato I think it would look great if you could get some interestingly colored tomatoes, like yellow or purple. That would help show each ingredient in the dish.
yrrrrrrrr
This does not look good.
Make the feta look more organic by breaking it with your hands.
And chop the tomato circular and thinner slices.
Warm-Kaleidoscope954
Compress your watermelon at a higher pressure. If doing cubes, work on knife cuts. All cubes should be equal in size for the watermelon at least. Instead of huge cubes, try one single plank. Whip the feta (feta, cream/buttermilk, tiny amount of xanthan gum) and pipe onto the plate, or use an offset spatula and drag the feta across the plate.
You can also compress the cucumber and/or make ribbons with your peeler. Use heirloom grape tomatoes for change of shape/height. Make an herbaceous vinaigrette,something that both the watermelon and tomatoes would pair with. Feta is there for salt.
Good flavor combos, just rethink the dish from every ingredient.
ProfessorPyrex69
I feel like this could work but the pieces of everything is too big making things overcrowded.
7 Comments
Re-think your plating chef
I feel like compressed watermelon is a lot darker, not sure how hard it was compressed – they almost look like the tomatoes next to it. And I like dill with cucumber, but not necessarily melon. Also, the flowers aren’t doing a lot for me.
This has no composition to it, just looks really random and sloppy. I’m sure it was delicious though, all these flavors work great together and it’s very in season
I think a more compact composition would work a lot better for the way everything is cut slightly differently, maybe changing the feta to some kind of whipped creamy element and including more herbs would go a long way. I also think a shallow bowl that isn’t white would be a better plate choice
Idk much about plating but this looks like it would be terrible to eat. The giant cubes of watermelon and feta means that it would basically be impossible to get both in one bite, and contrasted with the really thin onion and cucumber, even in a bite with onion in it, I doubt you would get much onion flavor since it’s so thin. The dressing also looks like it is put on really unevenly. I would try to mix the whole salad in the bowl before plating, so you don’t get bites with too much or too little dressing. Also there aren’t enough herbs to make a difference, and too many so it looks random.
I just now realized this salad has tomatoes in it too. To increase the contrast between the watermelon and tomato I think it would look great if you could get some interestingly colored tomatoes, like yellow or purple. That would help show each ingredient in the dish.
This does not look good.
Make the feta look more organic by breaking it with your hands.
And chop the tomato circular and thinner slices.
Compress your watermelon at a higher pressure.
If doing cubes, work on knife cuts. All cubes should be equal in size for the watermelon at least.
Instead of huge cubes, try one single plank.
Whip the feta (feta, cream/buttermilk, tiny amount of xanthan gum) and pipe onto the plate, or use an offset spatula and drag the feta across the plate.
You can also compress the cucumber and/or make ribbons with your peeler. Use heirloom grape tomatoes for change of shape/height. Make an herbaceous vinaigrette,something that both the watermelon and tomatoes would pair with. Feta is there for salt.
Good flavor combos, just rethink the dish from every ingredient.
I feel like this could work but the pieces of everything is too big making things overcrowded.