Honeydew-Grape Tomato Salad

3 honeydew melons - peeled, seeded and cubed

3 pints grape tomatoes

4 green bell peppers, seeded and cut into strips

1 cup vegetable oil

½ cup lemon juice

1 tablespoon white sugar

1 tablespoon dried basil

¾ teaspoon ground black pepper

Combine the honeydew melon, grape tomatoes, and green bell peppers in a large bowl. Whisk together the vegetable oil, lemon juice, sugar, basil, and pepper in another bowl, and pour over the honeydew mixture. Cover and refrigerate for at least 4 hours, up to 48 hours, before serving, stirring occasionally.