Melon, Cucumber and Cherry Tomato Salad

This is an extremely simple, yet spectacularly refreshing salad, especially when made from height-of-the-season summer produce. Ripe melon mirrors the tomatoes’ sweetness. Cucumber, a relative of melon, gives both crunch and flavor. A handful of basil and mint leaves, and a squeeze of fresh lime juice added just before serving, bring it all together.

Ingredients

• 1

  small melon, such as cantaloupe or honeydew (about 3 pounds), peeled, seeded and cut into 3/4-inch pieces

• 8

  ounces cherry tomatoes of different colors, halved

• 2

  medium English cucumbers (about 12 ounces), peeled and cut into 3/4-inch pieces

• Kosher salt and black pepper

• 2

  tablespoons extra-virgin olive oil

• 2

  tablespoons lime juice, plus more to taste

• Small handful of basil leaves

• Small handful of mint leaves

Preparation

1. Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle.
2. Add the basil leaves, tearing larger leaves into pieces, and the mint leaves.
3. Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.