Tomato – melon – salad with basil

Ingredients for 4 servings:

• 1 melon(s) (e.g. cantaloupe, charantaise)
• 250 g tomatoes (sweet cherry or date tomatoes)
• 1 handful of basil, fresh
• 1 garlic clove(s)
• Salt and pepper, black from the mill
• 2 tbsp vinegar (raspberry vinegar)
• 6 tbsp olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

refreshing – fruity – spicy – simply great for hot days

Lightly crush the garlic clove with a fork, but don’t mince it. Mix the vinegar, oil, salt, and pepper together and let the garlic clove steep in the mixture. Cut open the melon (choose a variety with orange flesh), scrape out all the seeds with a spoon, and cut the flesh and tomatoes into pieces. Chop the basil. Mix with the dressing. The raspberry vinegar further enhances the melon’s fruity aroma. The most important thing, however, is to get a ripe melon. I always check the ripeness by smelling it. Unripe melons have no smell. Ripe melons exude aroma. The basil can be used generously. This recipe is enough for 2 people as a main course with some baguette, or for 4 people as a side salad.