Melon, Cucumber and Tomato Salad

Yields:	6-8 servings
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Combine oil, lemon juice, sugar, salt, pepper, parsley and mint.

Mix until well blended.

If made ahead, cover and refrigerate until next day.

About 1 hour before serving, cut melon in half; scoop out seeds.

Cut melon into thin wedges and remove rind.

In a salad bowl, combine melon, cucumber and tomatoes.

Stir dressing again; pour over salad and mix gently until well coated.

Cover and let stand at room temperature for about 45 minutes, stirring once or twice.

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This was OK, but we found it a little lacking in flavor. It just seemed like an awful lot of chopping and prep work for a mediocre result.

Reviewed by ccole1973