A salad of tomatoes, melon, and cucumbers makes the most of local produce, says chef Paolo Vasapolli.
May 27th, 2020
The seasonal return of hot weather makes a perfect time for a cooling salad, says Paolo Vasapolli, executive chef in Food and Catering Services.
His recipe for tomato-melon salad combines several summer favourites to make a fresh-tasting entrée or side dish.
Tomato Melon Salad
Ingredients
- 2 or 3 medium vine-ripened tomatoes, diced
- 1 cucumber, peeled and sliced
- 1/2 cantaloupe peeled and diced
- 1/4 red onion, diced
- 1-2 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- salt and pepper to taste
- dried oregano, optional
- 1 bunch arugula, rinsed and dried
Instructions
- Mix tomatoes, cucumber, melon, and red onions in the oil, vinegar, and seasonings and let that sit for five minutes.
- Lay out the greens on a serving platter.
- Top with the seasoned fruits and vegetables. Serve immediately.
As a variation, Vasapolli suggests adding avocado and cutting everything into one-inch cubes, then placing to create a puzzle salad, finished with a drizzle of balsamic reduction.
Find more recipes — as well as a place to submit your own — on the Healthy Eating website.