Ingredients
- 600g ripe mixed tomatoes
- 600g sweet, ripe cantaloupe melon
- 2 unwaxed limes
- 50g pickled peppers
- 1 Scotch bonnet
- a small bunch of basil
- extra virgin olive oil
- 2 x 120g balls of buffalo mozzarella cheese
- First cut all your tomatoes into different-sized chunks and pieces, the more irregular the better. Deseed the melon and use a spoon to scoop it out into little petals, then put it all into a bowl and add a generous pinch of salt and a good grind of pepper, the juice of both the limes and the zest of one.
- Roughly chop the pickled peppers and finely chop the Scotch bonnet. Add these to the bowl with the basil leaves and a good drizzle of the olive oil (roughly 3 tablespoons).
- Tear the mozzarella on to a plate and scatter the salad around it. Eat with a glass of ice-cold pale rosé.
Additional information
Keep leftovers in a airtight container up to 2 days in the fridge.
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