Tomato, Melon and Mozzarella Salad with Lime and Nasturtium Dressing

Preparation info

  • serves

    6 to 8

    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

This recipe is best made in late summer, when tomatoes and melons are at their ripest. Honeydew, galia and cantaloupe or charentais melons offer a pleasing colour contrast.


  • 175 g/6 oz each of yellow and red cherry, or plum tomatoes
  • 2


Put the tomatoes in a bowl. Remove the seeds from the melons and, using a melon baller to scoop out their flesh, add it to the tomatoes. Peel the cucumber, halve it, discard the seeds, dice the flesh and add it to the tomatoes and melon.

Put the zest from the lime in a jug and stir in the honey, lime juice, vinegar, oil, shredded nasturtium leaves and seasoning.

Spoon the salad