Melon, Cucumber and Tomato Salad

Name: Melon, Cucumber and Tomato Salad
Total time: 2 h 40 min
Yield: 6 servings
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)

By Martha Rose Shulman

Total Time: 40 minutes, plus 2 hours' refrigeration
Rating: 4(110)
Notes: Read community notes

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.

Featured in: Cool-as-a-Cucumber Salads

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Ingredients

Yield:6 servings

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

Ingredient Substitution Guide

Preparation

Step 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.
Step 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.
Step 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.

Tip

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.

Ratings

4 out of 5

110 user ratings

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Private Notes

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Cooking Notes

Anne3 years ago

I've been playing with this Melon, Cucumber, Tomato salad for a while and I finally got it the way I want it. Tonight, perfection. The key turns out to be heavily salting the cucumbers and letting them drain for 40 minutes. I used sea salt. The salt almost disappears in the tartness of lime and the sweetness of melons but still adds depth. The melons have to be a little on the over-ripe side and the tomatoes at their peak. Refrig for an hour. Fresh basil, mint, and shaved lime on top. Delish!

JGP3 months ago

Wow! Make this suit your tastes by just playing around with the various quantities - and wow! It is such a cooling, light-hearted take on the definition of a salad.

Amy Hickman1 year ago

This is a nice option when your garden is giving you lots of fresh tomatoes and cucumbers! Super good!

Charlie2 years ago

If you happen to grow any, lemon basil was a lovely addition to really bring a fresh citrus aroma without adding to much acid. Also used cherry tomatoes as those were furthest along in the season to match the early melons. Loved the dish!

Christa3 years ago

I used three tablespoons of champagne vinegar; cantaloupe, tomato, and cucumber from the farm stand; safflower oil; and allowed it to marinate for only an hour before I dug in, and it was delightfully refreshing and easy to make. I would love to try this with sherry vinegar, which I love.

Anne3 years ago

Meg3 years ago

I used watermelon and found this fabulous. I substituted basil for the chives and couldn't find watercress, but the balance was fine. The sherry vinegar was perfect. Seed the tomatoes before adding.

Jennie3 years ago

My family who are not salad lovers loved this salad. I was devastated that I had no mint left, but the chives, parsley, and watercress (1 tbs chopped) added nothing. I would add a whole lot of mint only if I made it again. I used a Galia melon. The mellow, lightly sweet dressing makes this very easy to eat. I will bring leftovers to room temp before serving.

Joel Kelsey6 years ago

Pretty good. Used hami melon, which was nice and mellow. Also substituted cilantro for the parsley and used an herb-infused white wine vinegar. Drain tomatoes too - everything gives off tons of juice.

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