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Salad of melon & tomatoes with mint & elderflower dressing

Salad of melon & tomatoes with mint & elderflower dressing served in a salad bowl

Salad of melon & tomatoes with mint & elderflower dressing

Name: Salad of melon & tomatoes with mint & elderflower dressing
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 400g tomatoes in a mixture of colours and sizes, if possible; ½ Charentais or cantaloupe melon; ½ Galia melon; 200g tub cubed watermelon; 1½ tbsp white wine vinegar; 2 tbsp groundnut oil; 4 tbsp olive oil; 1 small bunch of mint leaves picked; ¼ tsp Dijon mustard; ½ tsp caster sugar; 1 tbsp elderflower cordial; 4 tbsp double cream

Diana Henry

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Serves 8

Easy

Prep: 20 mins

No cook

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Make the most of summer's best produce by using melons and tomatoes in this vibrant salad, drizzled with a mint and elderflower dressing. The secret to this salad is using the freshest ingredients

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

400g tomatoes

in a mixture of colours and sizes, if possible
½ Charentais or cantaloupe melon
½ Galia melon
200g tub cubed watermelon

For the dressing

1½ tbsp white wine vinegar
2 tbsp groundnut oil
4 tbsp olive oil
1 small bunch of mint

leaves picked
¼ tsp Dijon mustard
½ tsp caster sugar
1 tbsp elderflower cordial
4 tbsp double cream

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Nutrition: Per serving

kcal205
fat17g
saturates6g
carbs12g
sugars12g
fibre1g
protein1g
salt0.1g

Method

step 1

To make the dressing, put the vinegar, oils, half the mint, the mustard, sugar and cordial in a blender, then season and blitz to combine. Add the cream and check the seasoning – this is a sweet-sour dressing, so you need to get the balance right. You might want to make it a bit milder by adding a little more cream.
step 2

Halve the smaller tomatoes and cut any larger ones into wedges. Put in a shallow serving bowl.
step 3

Remove the seeds from the Charentais or cantaloupe and Galia melons, cut into wedges, peel and cut the flesh into chunks. Add to the bowl with the tomatoes, along with the watermelon. Drizzle over some of the dressing (you may not need all of it), scatter over the remaining mint leaves and serve.

Recipe from Good Food magazine, July 2020

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