Recipe: Melon, Cucumber and Tomato Salad with Citrus-Mint Dressing (Sunset magazine)

MELON, CUCUMBER AND TOMATO SALAD

1/2 cup oil
1/4 cup lemon or lime juice
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground black or white pepper
1 tablespoon finely chopped parsley
1 tablespoon finely chopped fresh mint
1 small casaba or honeydew melon
1 small English cucumber (peeled if desired), thinly sliced
4 large firm-ripe tomatoes, peeled, cubed (about 2 lbs)

Combine oil, lemon juice, sugar, salt, pepper, parsley and mint. Mix until well blended. (If made ahead, cover and refrigerate until next day.)

ABOUT 1 HOUR BEFORE SERVING:
Cut melon in half; scoop out seeds. Cut melon into thin wedges and remove rind.

In a salad bowl, combine melon, cucumber and tomatoes. Stir dressing again; pour over salad and mix gently until well coated.

Cover and let stand at room temperature for about 45 minutes, stirring once or twice.

Makes 6 servings
Source: Sunset Fresh Ways with Salads by the editors of Sunset Books and Sunset Magazine