Recipe: Melon Cucumber and Olive Salad With Lemon Basil Vinaigrette

Serves 4 to 6.

Note: Make this salad with field-­ripened melons and enjoy right away. It's delicious with grilled fish or lamb. Toss in a mild chèvre or cooked chicken, and you have a fine, light meal. Here we've added a few cubed nectarines for their sweet flavor and color, but tomatoes would work equally well. If the cucumber is very fresh and slender, there's no need to peel and seed it before cutting it into cubes. But if it's large, seedy or overripe, seed and peel it first. From Beth Dooley.

• 2 c. cubed cantaloupe,

• 1 c. cubed cucumber (see Note)

• 1/4 c. diced red onion

• 1/4 c. sliced black Greek olives

• 1/4 c. sliced green Greek olives

• 2 tbsp. fresh lemon juice

• Pinch sugar

• 2 to 3 tbsp. chopped fresh basil, to taste

• Salt and freshly ground black pepper to taste

Directions

In a separate bowl, whisk together the olive oil, lemon juice and a small pinch of sugar. Pour over the melon mixture and toss in the basil. Season to taste with salt and freshly ground black pepper. Serve immediately.

Nutrition information per each of 6 servings:

Calories120

Fat11 g

Sodium140 mg

Saturated fat1 g

Total sugars5 g

Protein1 g

Cholesterol0 mg

Dietary fiber1 g