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Cut the charentais in half, with a plain, zig-zag or scalloped edge.
Scoop out the seeds and central fibres. Using a melon baler, take small balls of flesh and put them in a bowl.
Scrape most of the remaining flesh from the melon halves. Set the melon shells aside. Remove seeds and fibres from the honeydew melon. Scoop out the flesh in small balls and add to the Charentais balls.
Use the melon baler to make balls of cucumber, or cut into cubes. Add the cucumber to the melon balls with the cherry tomatoes.
For the dressing, combine the ingredients in a screwtop jar and shake well.
Add the dressing to the bowl and toss together. Cover and refrigerate the salad for 2-3 hours. Just before serving, stir in the herbs.
Divide the salad among the melon shells, with all the juice. |
