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salad of tomatoes, melon, and cucumbers over arugulaA salad of tomatoes, melon, and cucumbers makes the most of local produce, says chef Paolo Vasapolli.

Summer salad combines sweet and savoury

The seasonal return of hot weather makes a perfect time for a cooling salad, says Paolo Vasapolli, executive chef in Food and Catering Services.

His recipe for tomato-melon salad combines several summer favourites to make a fresh-tasting entrée or side dish.

Tomato Melon Salad


  • 2 or 3 medium vine-ripened tomatoes, diced
  • 1 cucumber, peeled and sliced
  • 1/2 cantaloupe peeled and diced
  • 1/4 red onion, diced
  • 1-2 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil
  • salt and pepper to taste
  • dried oregano, optional
  • 1 bunch arugula, rinsed and dried


  1. Mix tomatoes, cucumber, melon, and red onions in the oil, vinegar, and seasonings and let that sit for five minutes.
  2. Lay out the greens on a serving platter.
  3. Top with the seasoned fruits and vegetables. Serve immediately.

As a variation, Vasapolli suggests adding avocado and cutting everything into one-inch cubes, then placing to create a puzzle salad, finished with a drizzle of balsamic reduction.

cubed salad

Find more recipes — as well as a place to submit your own — on the Healthy Eating website.