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6 to 8
Easy
Published 2012
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.
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