A refreshing side for any summer menu, this salad is especially nice alongside grilled main dishes. We used a mandolin to cut the fruit and vegetables, but you can slice them by hand with a sharp knife. Honeydew, cucumber, and mint are a classic combination, but you can also use cantaloupe in this recipe. It can sometimes be difficult to select a ripe melon, but a good rule of thumb is to find one with a sweet aroma emanating from the melon’s stem and bottom. We opted for an English cucumber, which has a thin skin that doesn’t need to be peeled.
