Served well chilled on a hot afternoon, cubes of cantaloupe, cool cucumber and torn mint want only a light dressing. Laurent Agnès’s Elderflower Vinegar, floral and subtly sweet, brings that clean, bright acidity, set off by salty feta.
Serves 4 · 15 min
Ingredients
- 1 ripe cantaloupe, cut into cubes
- 1 cucumber, cut into half-moons
- 1 tbsp Elderflower Vinegar (Laurent Agnès)
- 2 tbsp olive oil
- A pinch of salt
- A handful of mint leaves, torn
- Crumbled feta
- A turn of black pepper
Method
- Cut 1 ripe cantaloupe into cubes and 1 cucumber into half-moons.
- Whisk 1 tbsp of the elderflower vinegar with 2 tbsp olive oil and a pinch of salt.
- Toss the melon and cucumber with the dressing and a handful of torn mint leaves.
- Top with crumbled feta and a turn of black pepper, and serve well chilled.
The star of this recipe: Elderflower Vinegar, by Laurent Agnès.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
