1 honeydew melon
1 lb. fresh tomatoes
1 cucumber

MINT DRESSING:

2 tablespoons red wine vinegar
6 tablespoons salad oil
1 tablespoon chopped parsley
2 teaspoons chopped chives
2 teaspoons chopped mint
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper

Cut melon into 1-inch cubes or make melon balls with a melon baller. Place melon in a large bowl. To peel tomatoes, bring a pan of water to a boil. Dip each tomato into the boiling water, count to 8 and remove. This allows you to slip the skin off the tomato almost effortlessly. Repeat with remaining tomatoes. Quarter the tomatoes and remove and discard seed and juice. Cut wedges in half again. Add to melon. Peel cucumber. Cut into 1-inch cubes. Combine with the melon and tomatoes. Combine all dressing ingredients in a food processor or blender. Process or blend until combined. Pour over salad and toss gently to distribute dressing evenly. Cover and refrigerate for several hours before serving. Mixture should be icy cold. Serves 8.