Tomato and canteloupe salad
Print Recipe

Melon and Heirloom Tomato Salad

Course: Salad
Keyword: melon, tomatoes, walnut

Ingredients

  • 2 c/375g diced melon 1 – 1 ½” pieces
  • ¾ lb/325g small heirloom tomatoes
  • ¼ c/10g basil leaves
  • ¾ c/75g walnut halves toasted
  • ½ c/120ml balsamic vinegar 2 tbs balsamic glaze

Instructions

  • In a small sauce pan on low heat, reduce balsamic vinegar by ¾ until it lightly coats a spoon (it will get thicker as it cools).
  • Coarsely chop walnuts and set aside. Chiffon basil leaves into ribbons.
  • Cut tomatoes into ¼’s or 1/8ths depending on size. They should be about the same size as the melon pieces.
  • Toss all ingredients and serve.

Notes

I recommend adding a bit of ricotta to the salad if you are looking for something a little heartier - or just because!