Sunday Supper, Picnic :: Tomato & Cantaloupe Salad

A note from Camille : A perfect end of summer salad when cantaloupes at the market are extremely fragrant and sweet and tomatoes are full of flavor. The combination of the two, sweet and acid, is what makes this salad so special. The addition of the mustard seed oil brings in a slight spiciness, a pleasant surprise and the lemon I find enhances all the different flavors. I enjoy using green and yellow heirloom tomatoes in this dish strictly for the color combination in relation to orange of the cantaloupe.

All Food Styling + Photography by Karen Mordechai Recipe Courtesy of Camille Becerra for Sunday Suppers

Tomato & Cantaloupe Salad mustard seed oil & lemon Serves 4

2 cups tomato, cut into 3/4” cubes 2 cups cantaloupe, cut into 3/4” cubes 1 tbl mustard seed oil 1/4 tsp salt Juice of 1/2 a lemon

Mix all together in a bowl, taste and adjust seasonings. I usually add a little more mustard seed oil so the spice is more pronounced. I suggest you play around to suit your preference.