Cube Geometry Study (Print)

A modernist dish featuring a precise grid of fresh cubed produce and cheese, highlighting natural colors and textures.

# Components:

→ Fresh Produce Cubes

01 - 2.1 oz watermelon, cut into 0.6 inch cubes (chilled, seedless, uniform)
02 - 2.1 oz English cucumber, peeled, seeded, cut into 0.6 inch cubes
03 - 2.1 oz ripe mango, peeled, cut into 0.6 inch cubes
04 - 2.1 oz feta cheese, cut into 0.6 inch cubes (refrigerated for clean edges)
05 - 2.1 oz cooked beetroot, cut into 0.6 inch cubes (pat dry for clean handling)
06 - 2.1 oz avocado, cut into 0.6 inch cubes (ripe but firm, lightly brushed with lemon juice)
07 - 2.1 oz golden kiwi, peeled, cut into 0.6 inch cubes

→ Finishing

08 - 1 tbsp high-quality extra virgin olive oil
09 - Flaky sea salt, to taste
10 - 1/4 tsp freshly ground black pepper
11 - Microgreens or edible flowers, for garnish (optional)

# Directions:

01 - Clear a large, clean, flat surface for precise cutting and arrangement. Lay out a damp kitchen towel to prevent slipping and have a small bowl of water ready for rinsing your knife between cuts to ensure clean cubes.
02 - Using a ruler and sharp chef’s knife, trim each ingredient into flat rectangular blocks, slice into 0.6 inch strips, then cut into uniform cubes. Clean the knife between ingredients to avoid color and flavor mixing. Aim for sharp edges and flat faces.
03 - Gently pat beetroot and cucumber cubes dry to prevent moisture damage. Lightly brush avocado cubes with lemon juice to prevent browning. Keep feta cubes chilled until final assembly to maintain clean edges.
04 - On a large white plate, carefully arrange cubes in a strict alternating pattern of colors and textures using tweezers or gloved hands. Align edges precisely with no gaps to achieve a minimalist geometric grid. Adjust spacing for visual symmetry.
05 - Drizzle extra virgin olive oil evenly without pooling. Sprinkle flaky sea salt and freshly ground black pepper. Optionally, place microgreens or edible flowers strategically to enhance presentation without disrupting the grid.
06 - Present plate promptly to maintain crisp lines and vibrant colors. Provide small forks or toothpicks for sampling individual cubes.

# Expert Advice:

01 -
  • It's a conversation starter—your guests will photograph it before they eat it, and honestly, that's the whole point
  • Every ingredient tastes exactly like itself, no heavy sauces to hide behind, just pure, honest flavor
  • It's secretly easier than it looks once you understand the system, and you'll feel like a culinary artist for just forty minutes of work
  • Vegetarian, gluten-free, and naturally elegant—this dish works for almost any dietary need without compromise
02 -
  • Sharp knives are not optional—a dull knife will crush and bruise these delicate ingredients, and no amount of presentation will save them; invest in one truly good chef's knife and keep it sharp
  • The timing of assembly is everything; prepare all your cubes ahead of time, but arrange the grid no more than 15 minutes before serving, or the avocado will start to brown and the cucumber will weep
  • White plates are not pretentious; they're the only choice because colored plates fight with the natural beauty of the ingredients and muddy the visual effect
03 -
  • Prep all your cubes up to six hours ahead, storing them separately in airtight containers in the fridge—this takes the stress out of the final moments and lets you focus on the arrangement
  • A damp kitchen towel under your cutting board prevents sliding, and rinsing your knife between every ingredient keeps the colors from mixing and muddying the flavors in your mind
  • Tweezers are your best friend for placement; they let you position each cube with millimeter precision and make you feel like the chef you're becoming
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