Tarragon Melon Salad

Recipes provided by Sue Gronholz

Here's two of my favorite summertime herb recipes. Not only do they showcase the herbs, but fresh produce as well! These are summer stand-bys at our house and it seems that I can't make them often enough! Enjoy! - Sue

Serves 4

2 c. seeded and cubed watermelon
1 c. cubed cantaloupe
1 c. strawberries, halved or seedless
grapes, halved
½ c. white grape juice
2 tsp. finely chopped fresh tarragon
1 tsp. honey

Place the watermelon, cantaloupe and strawberries or grapes in a medium bowl.
In a small bowl, combine the grape juice, tarragon and honey.
Pour it over the fruit; mix gently.
Cover and refrigerate for 2-4 hours before serving.
If desired, divide the fruit among 4 bowls and add a scoop of lemon sherbet to each for a delicious dessert.

Basil Tomato Salad

Serves 4-6

2 large tomatoes, seeded and cut into chunks
1 yellow or orange sweet pepper, seeded and cut into chunks
½ sweet onion, sliced
¼ c. olive oil
3 Tbl. red or white wine vinegar
1 Tbl. chopped fresh basil
2 tsp. sugar
¾ tsp. salt
¼ tsp. coarse-ground black pepper
¼ tsp. dry mustard
1 garlic clove, minced

Place tomatoes, pepper and onion in a medium bowl.
In a small bowl, whisk together olive oil, vinegar, basil, sugar, salt, black pepper, mustard and garlic clove.
Pour over the vegetables; mix gently.
Cover and refrigerate for 2-4 hours before serving.
If desired, add 1 cup of cubed mozzarella cheese before serving.