The idea for the combination of melon and tomato originated in Woodland at the Axia research station, where tomatoes and melons in every imaginable color, flavor, variety and size are growing side by side, in perfect harmony under the blazing California sun.
Cut the tomatoes into wedges and the melons into chunks. Mince the garlic very fine and mix with the olive oil, tomato vinegar and mustard. Mine the chives and mix into the dressing. Season to taste. Gently mix the dressing with the tomatoes and melons and divide over 4 plates.
|300 g||colorful tomatoes, in all sizes and varieties|
|2 ts||Hojiblanca olive oil|
|1/2 ts||tomato vinegar|
|1/2 ts||regular mustard|
|red onion sliced thin|