Melon, Cucumber And Tomato Salad

• 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)

1. 1. 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.
2. 2. 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.
3. 3. Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.
4. Advance preparation: You can make this through Step 2 several hours ahead. Because of the salt, the vegetables and fruit will give off a lot of water, so if you don't want the salad to be too juicy, salt shortly before serving.

cucumber, salt, tomatoes, honeydew, vinegar, lime juice, honey, grapeseed oil, flatleaf parsley, fresh mint, chives, fresh watercress

Taken from www.epicurious.com/recipes/member/views/melon-cucumber-and-tomato-salad-52897921 (may not work)