Heirloom Tomato Salad

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It’s awfully fortuitous that tomato season dovetails so seamlessly with the hottest months of the year — it means you can still eat delicious things without having to turn on the oven. Case in point: this heirloom tomato salad from chef Jeffrey Salazar. The cantaloupe draws out the sweet, fruity taste of the tomatoes, making it a perfect dish for the next time you can’t stand the heat and need to get out of the kitchen.


  • 1 yellow heirloom tomato, sliced 1/4 inch
  • 1 red heirloom tomato, sliced 1/4 inch
  • Salt
  • Pepper
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 tablespoon honey
  • 1/8 cantaloupe, sliced thin with peeler
  • 1 tablespoon capers, fried in olive oil until crispy
  • 2 large mint leaves, chiffonade


  1. Arrange sliced tomatoes in a shingle format on a plate.
  2. Season with salt and pepper to taste. Drizzle tomatoes with extra virgin olive oil, red wine vinegar and honey.
  3. Arrange cantaloupe over tomatoes. Do not fully cover the tomatoes. Space out cantaloupes so the beautiful tomatoes can be seen.
  4. Sprinkle capers over the tomatoes, followed by the chiffonade mint.

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