Melon Salad


Method: Cut the melon in half, remove the seeds and scoop the flesh. Cut the flesh into cubes. Skin and quarter the tomatoes, squeeze out the seeds and remove the core; cut quarters again if the tomatoes are large. Peel the cucumber, cut into small cubes about the same size as the melon cubes. Sprinkle with salt, cover with a plate and stand for 30 minutes. Drain away any liquid and rinse cubes in cold water. Mix fruit and vegetables together in a deep bowl. Pour the dressing over them; cover and chill for 2-3 hours. just before serving, mix in the herbs. As the salad makes a  lot of juice it should be eaten with spoon.

Ingredients: 1 honeydew melon, 400g tomatoes, 1 large cucumber, salt, 1 tablespoon parsley, oil-free vinaigrette dressing, 1 heaped teaspoon mint and chives.


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