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
- 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.
