Melon Salad
- 1 honeydew melon
- 1lb tomatoes
- 1 large cucumber
- salt
- 1 tablespoon parsley
- 1 heaped tsp each of mint and chives (chopped)
- Oil free vinaigrette dressing (see recipe below)
Method
Cut melon in half, remove seeds and scoop out the flesh, ideally with a curved grapefruit knife. Cut the flesh into cubes. Skin and quarter tomatoes, squeeze out seeds and remove the core, cut into quarters again if too large. Peel cucumber, cut into small cubes the same size as the melon. Sprinkle with a teaspoon of 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 over the dressing, cover and chill for 2-3 hours. Just before serving mix in the herbs.
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