2 cups canteloupe, in roughly 1 inch cubes
1 cup cucumber, sliced in half vertically and 1/2 inch slices on the horizontal
1 cup cherry or grape tomatoes (or diced big tomatoes)
2 tbsp. extra virgin olive oil
Fresh ground black pepper, a half teaspoon or so
a light sprinkle of sea salt
1/2 cup fresh green herb of your choice, coarsely chopped
1. Toss it all together. Eat on your porch on a sunny afternoon.