Chef Folse's 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 except mesclun mix and cheeses. 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 mix. Top with additional cracked black pepper. Garnish with bleu cheese crumbles or diced Mozzarella cheese, if desired.