Melon, Cucumber and Tomato Salad from The Times Cookery Book by Katie Stewart
Cut the melon in half and remove the seeds. Cut each half into quarters and then, using a knife, cut the melon flesh away from the skin. Dice the flesh and place in a mixing basin. Peel and cut the...
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Ingredients
- ¼ pint (1½ dl) oil and vinegar dressing
- 1 tablespoon chopped parsley
- salt
- 1 lb (450 g) tomatoes
- 1 ripe honeydew melon
- 1 cucumber
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