Tomato and Melon Salad

6 servings
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Bursting with flavor, this salad is all you need for an incredible lunch.

Adapted from a recipe by: Chef Sean Fogarty, Steenbock’s on Orchard


  • 1 shallot, thinly sliced
  • 2 tablespoons Champagne vinegar
  • 1 small cantaloupe, seeded and cut in large chunks
  • 1/2 small watermelon, seeded and cut in large chunks
  • 4 ripe heirloom tomatoes, cut in wedges
  • Salt, to taste
  • Juice of 1 lemon
  • 2 tablespoons honey
  • 4 cups cooked Israeli couscous (or other grain, such as as farro or quinoa)
  • 1 cup loosely packed basil leaves
  • 1/2 cup loosely packed mint leaves
  • 1 tablespoon cracked black pepper
  • 4 ounces Roth Canela cheese, shaved in strips with vegetable peeler
  • 6 tablespoons premium extra virgin olive oil


  1. Place shallots in small bowl; pour vinegar over. Let sit 5 to 10 minutes.
  2. Meanwhile, in large bowl toss cantaloupe, watermelon and tomatoes; sprinkle with salt and toss with the lemon juice and honey. Add couscous, basil, mint, black pepper one-fourth of Canela cheese shavings. Add reserved shallots with vinegar. Toss with olive oil and salt. Garnish salad top with remaining cheese shavings. Let sit 10 minutes before serving.