Tomato, Melon, Cucumber Salad

This recipe was from our last class on Tomatoes, and melon works well with tomatoes for those of you who are wondering how it would taste.

Ripe heirloom tomatoes, crisp cucumbers, sweet red onion, and fresh basil are gently tossed with ripe, juicy melon for a sweet surprise.

6 servings

2 large red tomatoes, cut into 1-inch wedges (about 2 cups)
2 pounds melon, cut into 1/2- by 2 1/2-inch wedges (any kind: cantalope, honey dew, watermelon)
1 cucumber, peeled, seeded, and cut into 1/2-inch wedges or smaller
1/2 small red onion, thinly sliced (about 1/4 cup)
3 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon fresh-ground pepper
1/4 cup fresh basil leaves, sliced

Make the salad: Gently toss tomatoes, melon, cucumber, and onion together in a large bowl and set aside. Combine vinegar, oil, salt, and pepper in a small bowl. Pour vinaigrette over the melon mixture and toss to combine. Cover and refrigerate for up to 2 hours. Sprinkle with basil and serve.


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