Herb Melon Salad [RECIPE]

Earth is heating up pretty much everywhere, but especially here in Texas where we are no stranger to triple digit temperatures. On those super-hot days, we actively avoid cranking up the oven and prefer to look for refreshing, cool eats like this herb melon salad. Using farm fresh melons and herbs straight from our backyard, this is one of those dishes that only gets tastier the longer it sits in the fridge. If you plan to entertain, make it a day ahead for optimal flavor. It goes great with pretty much everything!

PREP TIME: 15 minutes + at least one hour to chill

INGREDIENTS

• 1/2 cup white wine vinegar
• 1/2 cup granulated sugar
• 1/2 cantaloupe, peeled, seeded and diced into 3/4-inch pieces
• 1/2 honeydew, peeled, seeded and diced into 3/4-inch pieces
• 1/2 cup fresh Genovese basil leaves, roughly chopped
• 1/2 cup fresh catmint leaves, roughly chopped
• Pinch kosher sea salt

DIRECTIONS

1. Combine the vinegar and sugar in a small saucepan over medium heat. Bring to simmer, stirring often until sugar dissolves. Remove from heat and set aside, allowing it to cool completely.
2. In a large bowl, combine cantaloupe, honeydew, basil and mint. Drizzle cooled sweetened vinegar over top. Sprinkle a pinch of salt over and toss lightly. Cover with plastic wrap and chill in refrigerator for at least an hour, but overnight is better for best flavor.

YIELD: 8 servings