Once upon a time, two ladies met at a pool party in the desert of Palm Springs and became fast friends over sticky bbq ribs and ass-cold beer, ahem ice-cold beer. They bonded over their mutual love of podcasts, female chefs, and the gram. You see, sometimes you meet a kindred spirit on the internet that turns into a real-life friendship, and sometimes you meet a friend IRL, but you only ever hang out online because you’re two busy career girls, and getting together in the real world sort of a schlep. But when schlep happens, so does pure MAGIC. Such is the case with me and Brittany aka, @boozedandbitten…baby. True fact, Brittany christened her beautiful food + drink account while sitting at my kitchen table over a giant bowl of mussels and pommes frites. The Colette was flowing that night, and so was the creativity. Brittany has been slaying the booze game ever since you have to go peep her feed!
Although we don’t get together as often as we’d like, Brittany and I are there for one another in our own way. On any given day you’ll find me cheering on her cocktail creations, and her rooting for my recipes from our perspective sidelines of the internet. Over the last year, we shared countless conversations via DM, and it’s been a pleasure getting to know someone who sees what I see, tastes what I taste, when it comes to capturing the beauty and splendor of food and drink.
Take this simple summer salad for example, here we've combined farm fresh fruits with just the right amount of heat to create a crowd-pleasing dish that's ready for its photo-op, and doesn't fall short on flavor.
Some folks might look at you sideways when you say your fruit salad needs some salt, fat, acid and heat, but Brittany didn’t bat an eyelash when I busted out my bottle of Melinda’s Original Habanero Hot Sauce to dash all over our watermelon! Nor would Chris Morocco BTW, whose fruit salad recipes in the August issue of Bon Appétit may have been the stimulus for this post, oh and don’t even bother asking Samin Nosrat. The combination of peak-season melon, acidic tomato, soft burrata and a kick of pepper sauce elevates this fruit salad from forgotten side to dinner party MVP.
Brittany and I have decided this salad is kinda like us, one is sort of sweet, and one is sort of spicy. Shall I tell you who is who or do you want to guess?? Hint: We’re headed back to the desert this weekend to celebrate our first annual Friendaversary at the aforementioned pool party. One of us is already packed and all she’s got in her bag is hot sauce and bikinis. #itme
Channel your inner us and heat up while you cool down by ordering your own bottle of Melinda’s here. Use my promo code, BECCA at check out to get 20% OFF your order and free shipping on 6-pack boxes, or orders over $35! Many of Melinda's sauces are Whole30 compliant and contain clean ingredients with no creepy preservatives or additives. The chipotle one is a personal favorite in my house. So, be like Beccalani and Brittany, get a little boozy this weekend and bite into our Watermelon and Heirloom Tomato Salad with Burrata and Hot Sauce.
Watermelon and Heirloom Tomato Salad with Burrata and Hot Sauce
1 small seedless watermelon cut into irregular bite-sized pieces, rind removed (about 6 cups)
2-3 large ripe heirloom tomatoes cut into wedges
1 8-oz ball of burrata torn into pieces (fresh mozzarella will do if you can't find burrata)
1 small bunch of mint roughly chopped or torn
Squeeze of half a lemon
Melinda's Original Habanero Pepper Sauce to taste
Extra virgin olive oil (I'm obsessed with Wonder Valley)
Cracked black pepper
Arrange the watermelon and tomatoes onto a large bowl or platter.
Top with torn burrata, drizzle with olive oil, and a squeeze of lemon.
Season with salt, fresh cracked pepper, and several generous dashes of Melinda's hot sauce.
Garnish with torn mint and serve immediately.
Best enjoyed with a friend while poolside on a warm summer afternoon.