Melon salad, tomatoes, verbena-infused olive oil, from chef Rebecca Beaufour

Europe 1 1:19 p.m., September 03, 2022

Recipe

For 4 people.

• 8 heirloom tomatoes

• ½ melon

• 1 bunch of parsley

• 1 bunch verbena

• 200g olive oil

• Salt pepper

- Immerse the tomatoes in boiling water for 30 seconds.

Immerse them in ice water, incise them and peel them.

Cut the tomatoes into quarters, salt and marinate in a dish while preparing the oils.

- Immerse the bunch of parsley in boiling water for 30 seconds.

Mix with 100 g of olive oil (according to your taste) and filter the mixture to obtain a green oil.

- Mix the verbena bouquer (no need to cook it) with 100 g of olive oil (or according to your taste).

- Cut the half-peeled melon into strips and dress with the disgorged tomatoes.

Season with salt and pepper and drizzle with both oils.

Enjoy well chilled.