Minted Melon Salad

Here’s a gorgeously fresh salad idea for your summer barbecues or garden suppers. Best served ice cold, with fresh mint, it goes really well with full flavoured cold meats such as duck or lamb. Savoury fruit salad? Yes – have a go, you won’t be disappointed.


Melon (1 per every two people)
1/2 a stalk of grapes (try to buy seedless unless you are wiling to deseed them before serving)
Mint (6 sprigs)
Crushed Roasted Almonds (optional)

For the dressing:
White Wine Vinegar
Extra Virgin olive oil
Lemon juice
Pinch of Salt
Ground white pepper
1 tsp sugar

Prepare the dressing by mixing two parts extra virgin olive oil (the nicest you can find) to one part white wine vinegar. Then squeeze in some lemon juice and add a pinch of salt, white pepper and sugar to taste. I use white pepper, just for aesthetics. That way, there are no questionable specks of black pepper across the salad. If you do not want to be fussy – by all means use ground black pepper. Segment the ice-cold melon and remove the seeds. Proceed to cut the crescents into thin slices. Arrange the melon on a serving platter. Scatter over the de-seeded halves of red grapes.

Drizzle a little dressing over the salad, and garnish with torn sprigs of mint (Moroccan mint or apple mint provide refreshing contrasts to the sweet melon) and some crushed almonds for crunch.

If you are serving a few people, mix it up with a variety of melons – a cantaloupe, galia, and honeydew for an assortment of colour.


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