Colorful Melon and Cheese Salad

Ingredients

• 1 small head iceberg lettuce
• 1 net or galia melon
• 100 g Gouda (medium aged)
• handful of oregano flowers (pink or white)
• Chives
• 4 tbsp balsamic vinegar
• 5 tbsp sour cream
• Salt
• Pepper
• 1 small onion
• 4 tbsp olive oil
• handful of garden herbs (parsley, dill, oregano, chives, pimpinelle, basil)

Instructions

1. 1.

   Cut the iceberg lettuce in half, rinse, dry by shaking, remove the core and tear into bite‑sized pieces. Wash the melon, halve it, scrape out the seeds and use a melon baller to scoop balls from the flesh. Rinse the oregano flowers, gently pat dry, shake off excess moisture and break into small clusters. Mix everything together and arrange on plates. Wash the chives, dry by shaking and cut into 6–8 cm long strips.

2. 2.

   Peel the onion and finely chop it; wash and finely chop the herbs as well. Combine the onion, herbs, and remaining ingredients for the salad dressing, whisk until smooth, season with salt and pepper, and let sit briefly.

3. 3.

   Cube the Gouda into small cubes and scatter over the salad. Whisk the dressing again, taste and adjust seasoning, thin it slightly with water if desired, drizzle over the salad, and serve.