A heatwave, ripening melons and tomatoes and… the desire for a cooling salad? This was a refreshing recipe from columnist and food author David Tanis published on the New York Times recently. As advertised, it is really simple to put together and fast – just allow some time for marinating.
By David Tanis, New York Times
- 1 small melon, such as cantaloupe or honeydew (about 3 pounds), peeled, seeded and cut into 3/4-inch pieces (I chose a cantaloupe – in season here in New England)
- 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
- 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.
- Prep the basil leaves, tearing larger leaves into pieces, and the mint leaves.
- Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.