This salad is perfect for cooling down after a day of Art Fair street pounding.

It's a favorite fruit salad I often make using Thai basil from my garden. I understand this minty basil varietal may be difficult to locate, but don't fret — any varietal of fresh mint is a great substitute in this recipe.

The sweet fragrance emanating from a bin of Tuscan cantaloupes at Hiller's caught my attention a couple of days ago, and the fruit is ready for eating today. I know our own Michigan Honeyrocks should be cropping up shortly, but in the meantime, this was a wonderfully sweet melon, lovely paired with watermelon and honeydew, or any melon that is ripe in your kitchen and ready to eat.

 

Summer Melon Salad with Thai Basil and Ginger

Yield: 4 servings
Active Time: 15 minutes
Refrigeration Time: 1-2 hours

Ingredients:

Zest and juice from 1 small lime
1 tablespoon walnut oil
1 tablespoon honey
1 teaspoon minced shallot
1 tablespoon grated ginger
6 cups chopped* melon, such as watermelon, cantaloupe and honeydew
1/3 cup any combination, Thai basil or mint

• May also use a melon baller to carve out fruit.

Directions

1. To make the dressing, whisk together lime zest and juice, walnut oil, honey, shallot and ginger.

2. Toss melon and herbs with fruit. If time allows, let sit refrigerated for 1-2 hours for flavors to combine.