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