Cantaloupe and Tomato Salad

Juice of 2 limes

Recipe and photo by Sara Newberry

1/3 cup olive oil

1 tablespoon honey

1 serrano pepper, sliced

1/4 cup chopped mint

2 large heirloom tomatoes, thinly sliced and cut into wedges

1/2 cantaloupe, peeled, seeded, and thinly sliced

1 ball burrata, cut into wedges

Salt and pepper to taste

In a bowl, whisk together lime juice, olive oil and honey. Stir in serrano and mint. Season with salt and pepper. Add tomatoes and toss. 

Spread cantaloupe on a serving plate and top with tomatoes. Place burrata wedges around tomatoes. Season with salt and pepper and serve immediately.