Melon Tomato Salad

Melon Tomato Salad

Don't be intimidated by the fact that this showstopper features not 1, but 2 (!) different dressings—it all comes together in under 30 minutes, and will be so popular you won't have to worry about  leftovers (meaning one less clean up step, and more time to actually ENJOY your company).
by Sami Udell | @wholesam


5 heirloom tomatoes, cut into small chunks

1 red Fresno chile, sliced thin

¼ cup toasted hazelnuts, chopped

2 or 3 different varieties of melon (we like Piel de Sapo and Galia melons), cut and balled into different shapes and textures

2 small handfuls of arugula (dressed with a squirt of lemon, a touch of Drizzle and a sprinkle of salt)

For the Melon Dressing:

2 tbsp Thai basil

1 tsp salt

Juice of 1 lemon

2 tsp whole grain mustard

3 tbsp living vinegar or sherry vinegar

3 cloves of garlic confit (covered in Sizzle and baked for 30 minutes)

1 tbsp maple syrup

½ cup Drizzle

For the Creamy Dressing:

5 oz creme fraiche 

2 tsp flaky salt 

Juice of ½ lemon

2 cracks fresh pepper

1 tbsp sumac

To Garnish:


Flaky Salt 



Active Time: 30 minutes

Full Time: 30 minutes

Serves 4

Begin with the melon dressing by ripping the Thai basil into small pieces into a bowl. Add all of the melon dressing ingredients besides Drizzle into the bowl. Then whisk in your Drizzle - slowly so it emulsifies.


Make the creamy dressing by adding all of the ingredients together in a bowl.


Add the melon to a bowl with the melon dressing.


Salt the tomatoes.


Assemble everything together! Add your tomatoes, dressed melons, chiles, hazelnuts, and then top with lemony arugula. Use the creamy dressing on the bottom of the plate or pipe it into the crevices of the salad.


Garnish with extra Drizzle, flaky salt, and sumac around the entire plate.