Summer Salad of Tomato, Melon, Mozzarella and Cucumber with Lime and Nasturtium Dressing


  • 175 g (6 oz) each of yellow and red cherry or miniature plum tomatoes
  • 2 or 3 kinds of melon
  • 1 lime
  • 1 teaspoon honey
  • 1 tablespoon cider vinegar
  • 2 tablespoons finely chopped chervil, basil or mint
  • 3 tablespoons skimmed milk or soya milk
  • salt
  • pepper
  • 300 g (10 oz) mozzarella, diced, or use the miniature mozzarella
  • 1 cucumber
  • 3 or 4 nasturtium leaves and flowers


Put the tomatoes in a bowl.

Using a melon bailer, scoop out balls of melon flesh, having first removed the seeds, and add to the tomatoes.

Peel the cucumber, halve, discard the seeds and dice, or make into small balls with the appropriate utensil, and add to the bowl.

Grate the zest of the lime into a jug. Stir in the honey, lime juice, vinegar, herbs, milk, shredded nasturtium leaves and seasoning.

Spoon the salad onto plates, with or without salad leaves. Arrange the mozzarella on top, and spoon over the well-mixed dressing.

Garnish with nasturtium flowers.