Summer Melon Salad
Growing up my mum made this salad for us in the Summer, with Herb Bread on the side. It is a seasonal salad as you will need the ripest melon and tomatoes to make it. It is best eaten outdoors in a patch of sunshine, so I would make this on a warm Summer’s day, or for the evening. My children love the sweet melon in this, so it remains popular to this day, with my family also.
ingredients
1 ripe cantalopue melon
450g tomatoes
1 large cucumber
3 sticks of celery
sea salt
freshly ground black pepper
large handful of chopped parsley, mint, and chives
dressing
1/2 teaspoon mustard
2 tbsp white wine vinegar
salt and pepper
pinch of caster sugar
6 tablespoons olive oil
Cut the melon in half, remove the seeds and scoop out the flesh with a melon baller, or cut into cubes. In boiling water plunge tomatoes, remove the skins and quarter them. Remove the seeds and core, cut into large dice. Peel the cucumber, cut in small cubes, or the same size as the melon cubes. Trim, peel and dice the celery. Arrange all the ingredients on a big platter. Prepare the dressing: mix the vinegar, seasoning and sugar together, then whisk in the oil. Finally, pour over the dressing, cover, and chill for 2-3 hours. Serve with Herb Bread.