Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this delicious salad. This dish takes advantage of the abundance of summer produce available at your local farmers market; it uses heirloom tomatoes, cantaloupe, and fresh herbs like mint and parsley.
- 1 small onion
- 1 Teaspoon honey
- 1 Ounce white balsamic vinegar
- 1 Ounce lemon juice
- 2 Ounces extra virgin olive oil, plus more for grilling the onions
- Sea salt, to taste
- Fresh black pepper, to taste
- 6 Ounces heirloom tomatoes, different varieties, quartered
- 3 Ounces cantaloupe, ½-inch dice
- 8 Ounces baby arugula
- 2 Ounces piquillo peppers, seeded, julliened
- 1 Ounce Kalamata olives, pitted
- ¼ Ounce mint leaves, picked
- ¼ Ounce parsley leaves, picked
Peel the onion and slice it into four equal pieces width-wise. Toss the onion with some salt and a little olive oil. On a preheated grill, place the onion slices on aluminum foil and grill both sides until fully cooked but still together. Remove the onions from the grill and set them aside to cool.
Make the dressing by mixing the honey, white balsamic vinegar, and lemon juice together. Add the olive oil, salt, and pepper. Set the dressing aside.
To plate, toss the onions with all of the remaining ingredients together in a bowl and season with salt and pepper. Dress the salad (you might not need all the dressing) and serve.