Sweet, juicy melons are the stuff of summer dreams. Chef Walid ElTawel sources watermelons from Juniper Farm and looks to Acorn Creek’s crop for other melons — French Charentais when in season and gentle honeydews. He slices the fruit into pyramid shapes and marinates each one separately to preserve their colours; he pairs them with buttery Cerignola olives and with cheese balls, which are composed of Montforte Dairy chèvre, labneh, and mint. A rosetea vinaigrette, lightly sweet, and basil leaves, plucked from the Fairouz garden, scamper over the top. Fairouz, 343 Somerset St. W.