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Heirloom tomato and melon salad

Recipe by:

Executive Chef Rocky Maselli
A16 Rockridge, Oakland 


  • 1 large shallot, thinly sliced
    1/4 cup red wine vinegar
    Kosher salt, to taste
    1 to 2 heirloom tomatoes, 
    sliced 1/4-inch thick
    Maldon salt or other sea salt, to taste
    2 cups watermelon chunks
    2 cups zatta melon chunks (or cantaloupe or other melon)
    1 cup small cherry tomatoes, halved
    1 cup purslane or baby spinach leaves
    1 tsp. fresh thyme leaves
    Juice of 1 lemon 
    2 tbsp. olive oil 
    Freshly ground black pepper, to taste
    4 oz. ricotta salata, Grana Padano or Parmigiano-Reggiano, shaved, for garnish


Combine shallots and vinegar in a bowl with a pinch of kosher salt. Allow to sit 30 minutes or up to 2 days in the refrigerator.

To serve, arrange tomato slices on a plate. Sprinkle with Maldon salt. In a large bowl, toss together pickled shallots, melons, cherry tomatoes, purslane, thyme, lemon juice, olive oil and kosher salt to taste. Taste for seasoning and add more lemon juice, olive oil or salt, if needed. Top tomato slices with melon mixture. Sprinkle with more Maldon salt and pepper. Garnish with ricotta salata.

Serves 4

Califonia Bountiful