ONE OF THE MOST VERSATILE and satisfying harvest salads also happens to be one of the simplest.
Melons, particularly honeydew, benefit from the fragrance and taste of fresh French Tarragon.
Add peaches, purple ruffled Basil and sweet green Basil to the mix and you have a refreshing feast for the senses.
Ingredients
- 2 large ripe honeydew melons, made into medium size melon balls.
- 3 fresh ripe peaches, sliced.
- 3 Tbls fresh French Tarragon leaves, snipped into 1/8 inch snips.
- 2 Tbls fresh purple ruffled basil leaves, snipped into 1/8 inch snips.
- 1 dozen whole fresh purple ruffled basil leaves for garnish.
- 1 dozen whole green basil leaves for garnish.
Instructions
Prepare melon balls and place them in a large bowl. Add snipped French Tarragon and snipped purple basil to the bowl. Mix well with a spoon. Cover and place in the refrigerator for a few hours. The mixture may also be chilled overnight. This allows the herbs to infuse the flavor throughout.
Just before serving, mix the melon and herb combination again and place it in a mound in the middle of a large serving platter. Slice the peaches and use them to frame the melon. Surround the framed melon mixture with alternating whole purple and green basil leaves. Top the melon mixture with three to five basil leaves, artistically arranged.
VARIATION ON A THEME:
Seedless watermelon and cantaloupe can be added to the above recipe, adjusting herb quantities appropriately, for an equally delicious result.
