Heirloom Tomato, Beet, and Cantaloupe Salad
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Heirloom Tomato, Beet, and Cantaloupe Salad Recipe
Updated June 2026
Chef’s Tips:
* For a different spin on this salad, make a purée with the beets and spread that on the bottom of the platter. Arrange the rest of the salad ingredients over beet purée.
* This is a bright summer salad. For variations, use watermelon, berries, honeydew melon, or peaches instead.
* Feel free to add some mint leaves along with the basil.
Ingredients
- Dressing
- 2 Tbsp Farm Boy™ Prosecco Wine Vinegar
- ¼ cup Farm Boy™ Extra Virgin Olive Oil
- 1 Tbsp Farm Boy™ Pure Ontario Liquid Honey optional
- zest of half a lemon
- ½ tsp salt
- ¼ tsp pepper
- Heirloom Tomato, Beet, and Cantaloupe Salad
- 4 cups assorted heirloom tomatoes cut into thin rounds
- ½ small cantaloupe peeled, seeded, and cut into thin wedges
- 2 medium cooked beets cut into thin wedges
- 2 packs Farm Boy™ Buffalo Mozzarella Cheese drained
- ¼ cup torn basil leaves
- Farm Boy™ Fleur de Sel and black pepper to taste
Directions
- For the Dressing: In a small glass jar with a lid, place Farm Boy™ Prosecco Wine Vinegar, Farm Boy™ Extra Virgin Olive Oil, Farm Boy™ Pure Ontario Liquid Honey, lemon zest, salt, and pepper. Cover and shake until dressing is emulsified. Reserve.
- For the Salad: On a large platter, arrange tomatoes, cantaloupe wedges, and beets. Nestle Farm Boy™ Buffalo Mozzarella Cheese balls in the centre and sprinkle basil leaves over salad.
- Drizzle dressing over salad and finish with a sprinkle of Farm Boy™ Fleur de Sel and black pepper.
