Produce bins and tables are heaving under the weight of melons. I’m making today’s recipe with locally grown melons and injecting the salad with a trans-continental flavor. My Thai basil needs trimming and the minty flavor is wonderful with melon.
Thai basil is easy to grow and I always freeze freshly harvested, chopped or whole leaves to use through the winter in favorite Thai recipes. The flavor of this herb is obviously wonderful in so many Thai recipes; but I often use it as a substitute for, or in addition to, fresh mint in other recipes. If you can’t find Thai basil, fresh mint and cilantro are fine alternatives.
Here’s another recipe I made last August – Melon Salad with Mint and Proscuitto – which is also appreciated when the local melons come to town!
