This salad shows that watermelon can be combined with savoury flavours.
Makes 2 - 4 servings
1 cucumber, peeled, deseeded and cut in half moon shape
2-3 coeur de boeuf tomatoes, washed and cut into slices
300 g watermelon, cut in to bite sized pieces
handful of fresh herbs (chives, basil, flat parsley)
a couple of edible flowers
2 tablespoon extra virgin olive oil
1 tablespoon white balsam vinegar
1 teaspoon lime juice
1 teaspoon agave nectar
sea salt and pepper to taste
Combine oil, vinegar, lime juice, agave nectar, sea salt and pepper to a smooth dressing and put to the side.
Use a big plates and arrange the tomato slices on it, drizzle some of the dressing over the slices.
Mix melon and cucumber pieces in a bowl and add the remaining dressing mix well.
Spread the melon-cucumber mix over the tomatoes.
Sprinkle fresh herbs and edible flowers over the salad. Enjoy!