I cobbled this recipe for Summer Melon and Golden Tomato Salad together based on a longstanding culinary theory: what grows together tastes good together. I had on hand a super-ripe, juicy cantaloupe purchased this weekend from the farmers’ market, along with some backyard golden cherry tomatoes. I’ve seen the watermelon-tomato salad idea all over the interwebs, and have made it myself in summers past. So I wondered: how about cantaloupe and tomato?
Jackpot.
This could not be simpler — you hardly need a recipe. Ripe tomatoes, ripe melon, and a splash of honey-lime vinaigrette totally makes this. (Oh, and Feta, of course. Feta makes every summer salad that much better.)
While summer produce is at its peak, give this seasonal salad a try! It might be your new favorite combo.
summer cantaloupe and golden cherry tomato salad recipe
serves 4
For the dressing:
2 teaspoons local honey
Juice of 1 lime
1/4 cup olive oil
1/4 teaspoon kosher salt
Freshly ground pepper
In a lidded jar, combine honey and lime juice; cover and shake vigorously to dissolve the honey. Add olive oil, salt and pepper; cover and shake well. Shake again before using.
For the salad:
2 cups cantaloupe, cut into cubes
2 cups halved golden cherry tomatoes
2 oz. Feta cheese, diced
Salt and coarsely ground pepper
Tiny basil leaves for garnish
In a serving bowl, gently toss the melon and cherry tomatoes with half the honey-lime dressing. Add Feta, season to taste with salt and pepper; drizzle with more dressing as desired. Scatter basil leaves over the salad. Let sit 30 minutes before serving to allow the flavors to blend. Serve at room temperature.
