On one of the hot days that are so common these days, there is nothing you want more than a meal that refreshes and maybe quenches your thirst a little.
Honeydew melon with Parma ham has been a tried-and-true classic since the Italian appetizer became popular in this country in the 1980s.
If you're looking for a change this summer, try a salad that has watermelon as a star.
Jan Schiefenhoevel
Editor in the Rhein-Main-Zeitung.
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To do this, the fruit must be fully ripe, as can be obtained from a reliable greengrocer or at the weekly market.
Quarters of a large melon, wrapped in foil, are often offered.
This has the advantage that you can inspect the pulp before you buy it.
If it cracks, that's a good sign, because then the melon is so ripe that it's becoming a bit brittle.
It is best to put them in the fridge for a few hours before preparing them.
For a meal on the balcony, terrace or at a picnic
For two servings of the salad as a main course or four servings as a starter, cut 250 grams of the flesh into cubes.
Divide 250 grams of a peeled cucumber into pieces of the same size.
Add diced feta.
Sheep's cheese pickled in oil with herbs is excellent.
Cut a ripe avocado into chunks.
Finely chop or tear a handful of peppermint leaves and make a vinaigrette using 1 tablespoon vinegar, a dollop of mustard, and 3 tablespoons oil, salt, and pepper.
Mix everything carefully so that the soft flesh of the avocado is not crushed.
The dish thrives on how the ingredients complement each other.
The juicy and sweet melon, the tart cheese, the crunchy cucumber and the soft avocado with their mild taste form a wonderful combination.
All you need for a meal on the balcony, terrace or at a picnic in the park is crusty white bread and a well-chilled bottle of rosé.