Melon, Cucumber and Tomato Salad

Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two. Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.

Ingredients

• 1 European cucumber, peeled if desired and cut in medium dice
• Salt to taste
• 1 pound ripe tomatoes, peeled and seeded if desired, cut in thin wedges or diced
• 1 small ripe honeydew melon or cantaloupe, peeled and cut into 1-inch dice or shaped into melon balls
• 2 to 3 tablespoons Champagne vinegar or sherry vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon mild honey, like clover, or agave nectar
• 4 tablespoons grapeseed oil, rice bran oil or canola oil
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped chives
• Fresh watercress for garnish (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    174 calories; 9 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 6 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 2 grams protein; 302 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients.
2. Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours.
3. Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.

• Advance preparation: You can make this through Step 2 several hours ahead. Because of the salt, the vegetables and fruit will give off a lot of water, so if you don’t want the salad to be too juicy, salt shortly before serving.