It feels like summer again and I couldn’t be happier. So with just two days before the official start of autumn, I’ll be stuffing my face with every last gloriously ripe melon and tomato I can get my hands on and I’d love it if you joined me. This low FODMAP salad – consisting of sliced tomatoes in all shapes and sizes, sharp, sweet and tangy pickled melon and fresh, creamy mozzarella – is top of my making list.
Pickled melon I hear you cry? I know it sounds odd, but you need to try it and I promise you’ll be converted. It gives just that extra bit of tang, sweet and sour vibe and means no dressing – other than good quality olive oil – is needed.
I hope you love this low FODMAP recipe as much as I do and I wish you all a wonderful last few days of summer x
- This recipe was loosely adapted from Bon Appétit
- Prosciutto, or another Italian dry-cured ham would be a delicious addition here – just keep a look out for any added garlic or onion
- Don’t skip on the basil, not only does it look lovely but finishes this light lunch or starter with a great herby, floral ‘tang?’
- 2 tablespoons white wine vinegar
- ½ teaspoon salt
- Roughly 400g honeydew melon
- Roughly 400g mixed heirloom tomatoes
- 250g mozzarella
- Extra virgin olive oil
- A handful of fresh basil leaves
- Flaky salt
- Freshly ground black pepper
- Combine the white wine vinegar, salt and a splash of water in a large bowl. Remove any rind from the melon and slice in half lengthways, then into thin pieces.
- Add the melon to the bowl and toss to coat. Let stand at room temperature for at least 30 minutes.
- Slice the tomatoes into thin slices and roughly tear the mozzarella into small pieces.
- Remove the melon from the pickling liquid and arrange on a platter or plates with the tomato and mozzarella. Drizzle with the oil and a few tablespoons of pickling liquid.
- Tear over the basil, and give a final season with flaky salt and freshly ground pepper.
I love seeing what you’ve created – so if you make this recipe (or any other from this site) please take a photograph and tag me @shecanteatwhat or with #shecanteatwhat and #fodmapfriendlykitchen on social!