Tomato Cucumber And Melon Skewers Recipes

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MELON, CUCUMBER AND TOMATO SALAD



Melon, Cucumber and Tomato Salad image

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.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 2h40m

Yield 6 servings

Number Of Ingredients 12

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)

Steps:

  • 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.
  • 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.
  • Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 555 milligrams, Sugar 11 grams

MELON, CUCUMBER AND CHERRY TOMATO SALAD



Melon, Cucumber and Cherry Tomato Salad image

This is an extremely simple, yet spectacularly refreshing salad, especially when made from height-of-the-season summer produce. Ripe melon mirrors the tomatoes' sweetness. Cucumber, a relative of melon, gives both crunch and flavor. A handful of basil and mint leaves, and a squeeze of fresh lime juice added just before serving, bring it all together.

Provided by David Tanis

Categories     salads and dressings, appetizer

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 8

1 small melon, such as cantaloupe or honeydew (about 3 pounds), peeled, seeded and cut into 3/4-inch pieces
8 ounces cherry tomatoes of different colors, halved
2 medium English cucumbers (about 12 ounces), peeled and cut into 3/4-inch pieces
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice, plus more to taste
Small handful of basil leaves
Small handful of mint leaves

Steps:

  • Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle.
  • Add the basil leaves, tearing larger leaves into pieces, and the mint leaves.
  • Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.

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