Make this recipe from Beci Falkenberg, a chef at Cancer Wellness at Piedmont, for your next summer get-together.

Ingredients:

• 4 cups melon balls (cantaloupe, watermelon and/or honeydew)

• 2 cups ripe cherry tomato halves

• 4 teaspoons fresh lemon juice

• ¼ cup coarsely chopped fresh mint or basil

• ½ teaspoon kosher salt

Gently toss all the ingredients together in a large mixing bowl.

The salad is best served within an hour of assembling. If you’re taking the dish to a picnic, you can pack the ingredients separately and combine onsite.

Check out more recipes and nutrition tips from Cancer Wellness experts.