By all means use smoked fish or even bacon to give a little contrast in this starter-or-main summer salad. You could also substitute peaches or nectarines for the fruity juiciness. I’ve also added salty-funky fermented black beans as they are my obsession of the moment, but tiny pops of salted anchovy would be fine too.

Apricot, melon and mozzarella salad with smoked tofu, scallions and mint

For 2
5 minutes preparation

4 ripe apricots
1 slice cantaloupe melon
1 ball mozzarella
50g smoked tofu, salmon, trout, mackerel, bacon…
Good olive oil
Salt and pepper
Chopped scallion and mint leaves to garnish

Wash, stone and slice the apricots. Cut the melon into small chunks.
Tear the mozzarella into pieces and chop the tofu or whatever you are using into small bites.

Arrange these ingredients on two plates, sprinkle with olive oil, season, garnish with the scallion and mint and serve.