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Flavor City with Bobby Parrish

This recipe is absurdly easy, and if you can't find heirloom, you can use ripe campari tomatoes.


Servings: 2


  • 1-1.5 cups cubed honeydew melon
  • 1-2 teaspoon apple cider vinegar
  • 1-2 tablespoons lemon juice
  • 3-4 tablespoons EVOO
  • 1/3 red onion, peeled and cut in large chunks
  • 1/2 cucumber, seeded and chopped roughly
  • 1 small garlic clove
  • 2 tablespoons each of fresh dill, flat-leaf parsley, and basil
  • 1/2 tablespoon Kosher Salt
  • 1 teaspoon fresh cracked pepper
  • 2 tablespoons Crème Fraiche or feta cheese

Let's get Cooking...

  1. In a blender, puree the tomatoes for a few seconds until they break down, add the orange pepper, honeydew, vinegar, lemon juice, EVOO, red onion, cucumber, garlic, salt and pepper, and herbs. Puree in blender until desired consistency.
  2. Give it a taste and adjust salt and pepper or lemon juice if needed. Garnish with a dollop or crème fraiche or some crumbled cheese.