Cherry Tomato, Melon, and Mint Salad

Summer is here in Seattle and this salad is perfect for when the temps reach the 70 degree mark. The combination of tomatoes and melon might seem odd, but technically, they are both fruits so it's really not such a stretch. In fact, according to Jerry Traunfeld, they make ideal partners. Of course, the riper and sweeter the fruit, the better this simple salad will be.

This perfect-for-a-picnic recipe is from The Herbal Kitchen cookbook by Jerry Traunfeld, former chef of the Herbfarm restaurant. And, yes, this book is autographed, too, "with herbal wishes". So far, everything I've made from this book doesn't disappoint. Every recipe - from the sage martini to tarragon oyster stew - calls for fresh herbs. He even starts off with simple steps to starting your own herb garden. Traunfeld's book inspired me to plant my herb garden and include anise so I can make his delightful anise hyssop tea. If you love savory, you will love this book.

Cherry Tomato, Melon, and Mint Salad

4 cups melon balls, scooped from ripe melon, such as cantaloupe, honeydew, or galia, at room temperature.
2 cups rip cherry tomato halves, at room temperature
4 teaspoons fresh lemon juice
1/4 cup plus 2 tablespoons coarsely chopped spearmint
3/4 teaspoon kosher salt.

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.