A light summer salad by Rick Stein – melon (charentais) tomato, cucumber and feta cheese. The dressing was tangy, and instead of the fresh mint (I’m finding this too bitter at the moment) we used fresh basil & dried mint. We had some red and yellow peppers hanging around, so Sheila added them. They went very well.
Really refreshing the melon adding a touch of sweetness and it was locally grown as were the tomatoes and cucumber!
Ingredients
1/2 ripe melon such as Charentais or Canteloupe
1/2 cucumber, peeled, sliced on the diagonal
225g vine-ripened tomatos, sliced
100g feta cheese
1 tablesoon basil leaves finely shredded
A sprinkle of dried mint
Dressing
8 tablespoons olive oil
2 tablespoon red wine vinegar
Clove of garlic crushed
1 teaspoon sugar
1 teaspoon Dijon mustard
1 teaspoon sea salt
Method
For the dressing, whisk together the olive oil, vinegar, garlic, mustard and the sugar, in a bowl together with sea salt and pepper to taste Set aside. Makes plenty so you can keep it in the fridge and use again.
Cut the melon into 4 wedges, then scoop out the seeds. Cut the flesh away from the skin, the cut each wedge into thin long slices
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