I haven’t cut into those melons yet. They’re in the refrigerator chilling. But I’m sharing a recipe I saw in the New York Times for a melon, cherry tomato and cucumber salad. Nothing particularly unusual in it, except for the concept. I just wouldn’t have thought to add melon to a tomato and cucumber salad. That’s the great thing about looking for and sharing recipes. It’s always fun for me to look for things that sounds intriguing and just a bit different from what I’d traditionally make.
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 1 large cucumber, 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:
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.
Add 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.