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.

Melon, Cucumber and Cherry Tomato Salad

By David Tanis, New York Times

Ingredients

• 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

Method:

1. Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well.
2. 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.
3. Prep the basil leaves, tearing larger leaves into pieces, and the mint leaves.
4. Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.