Almost a shame to eat this piece of melon art...

Cut the melon in halve and remove the seeds.
Then cut the melon in 16 half circles.
Take 4 plates and put two semicircles Piel de Sapo melon in the middle of the plate, the cucumber slices next and then the back of the melon. Place 3 tomato slices on top of each plate and crumble the goat cheese and sprinkle over the tomato.
Mix all the dressing ingredients in a bowl, season with salt and pepper.
Drizzle the dressing over the salad and divide it over the coin.

Great on a warm summer evening!

Chef Paul Geelhoed, Rossio restaurant