Ingredients
4 cups melon balls, scooped from ripe melon, such as cantaloupe, honeydew, or galia, at room temperature
2 cups ripe cherry tomato halves, at room temperature
4 teaspoons fresh lemon juice
¼ cup plus 2 tablespoons coarsely chopped spearmint
¾ teaspoon kosher salt
Directions
Gently toss all of the ingredients together in a large mixing bowl. That’s it. This salad is best served within an hour of assembling it.
Serves: 8
Recipe by: Jerry Traunfeld, The Herbal Kitchen: Cooking with Fragrance and Flavor, HarperCollins, New York, NY, 2005.