Marinated Creole Tomato, Melon and Red Onion Salad

Marinated Creole Tomato, Melon and Red Onion Salad

Prep Time: 30 Minutes

Yields: 6 Servings


Creole is the marketing name given to all tomatoes grown in St. Bernard Parish. These tomatoes are the reddest, ripest and juiciest of the Louisiana varieties.


5 Creole tomatoes, (1-inch) cubed

1 cup watermelon balls

1 cup honeydew melon balls

1 cup cantaloupe melon balls

1 Bermuda onion, peeled and thinly sliced

¼ cup vegetable oil

¼ cup extra-virgin olive oil

¼ cup red wine vinegar

1 tbsp Louisiana cane syrup

juice of 1 lemon

1 tsp chopped garlic

2 tbsps chopped basil

1 tsp fresh thyme leaves

1 tsp chopped oregano

1 tsp chopped tarragon

dash of hot sauce

1 tbsp Worcestershire sauce

salt and cracked black pepper to taste

2 cups mesclun mix for garnish

½ cup bleu cheese crumbles (optional)

½ cup diced Mozzarella cheese (optional)


In a large mixing bowl, combine tomatoes, melon balls and onion. In a separate mixing bowl, blend together all remaining ingredients. Pour dressing over tomato mixture and stir until coated. Cover with plastic wrap and marinate in refrigerator for 2 hours. When ready to serve, spoon marinated tomato mixture onto center of a salad plate garnished with multicolored lettuces such as mesclun.