Salad of Watermelon, Radish, Tomato and Summer Herbs
A delicious starter or summer lunch.
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
Ingredients
Ingredients:
1 thick slice of good bread, sourdough or pan loaf, 150g approx.
A large chunk of watermelon, about 750g with rind (¼ melon approx.)
8 ripe tomatoes (approx 850g)
Flaky sea salt and freshly cracked pepper
6 radishes (approx 100g)
4-6 spring onions (approx 50g)
1 fistful fresh mint, coarsely chopped
1 fistful flat parsley sprigs
Dressing:
6 tbsp extra virgin olive oil
2 tbsp chardonnay vinegar or freshly squeezed lemon juice
2 tsp runny honey
flaky sea salt and freshly cracked pepper
Method
Preheat a grill.
Tear the bread into uneven chunks, 2cm approx. Toast the bread under the grill, toss and continue until crispy all over.
Remove the rind from the watermelon, cut into uneven chunks and put into a bowl. Cut the tomatoes into biggish chunks, season with flaky sea salt and freshly cracked pepper. Halve or quarter the radishes and add. Trim and slice both the white and green parts of the spring onions at an angle and sprinkle over the other ingredients. Add the radish leaves if fresh.
To make the dressing:
Whisk the olive oil, vinegar or freshly squeezed lemon juice, honey and seasoning in a bowl.
To assemble:
Drizzle the dressing over the salad, toss, add the crusty bread. Sprinkle on the freshly chopped mint and parsley sprigs. Toss again. Taste and correct the seasoning. Pile up on a serving dish. Scatter with a few more sprigs of mint and serve as soon as possible.
