Greenhouse Tomato & Cheese Curd Salad

Taste

This salad leans on the contrast between sweet, juicy greenhouse tomatoes and firm, salty cheese curds — two textures that don’t exist in a traditional Caprese. The honey-balsamic vinaigrette bridges them with a little acidity and sweetness, while torn basil keeps everything fresh. Every component comes from Lufa or a local Quebec producer, making it as short a supply chain as a salad can get.

Instructions

1. Arrange the tomatoes. Spread the tomato wedges and rounds across a wide platter or shallow bowl. Season generously with flaky salt and let them sit for a couple of minutes — the salt draws out their juices, which become part of the dressing.

2. Whisk the vinaigrette. In a small bowl, combine the olive oil, balsamic vinegar, and honey. Whisk until emulsified, then season with a pinch of salt and pepper.

3. Scatter the curds. Tear any large curds in half and distribute them evenly over the tomatoes. You want a mix of whole curds and torn pieces for textural variety.

4. Dress and finish. Drizzle the vinaigrette over the salad. Top with torn basil leaves and a final crack of black pepper. Serve immediately while the curds are still squeaky.

Tips

• Tomato variety: A mix of cherry, cocktail, and slicing tomatoes in different colours makes the platter more striking. Lufa’s Vitalion cherry tomatoes and Rexoso cocktails are especially good here.
• Substitution: If cheese curds aren’t available, fresh bocconcini or torn burrata work in their place — but you lose the signature squeak.
• Upgrade: Add thinly sliced red onion or a handful of Lufa microgreens for extra bite and colour.
• Seasonal riff: In summer, swap the balsamic for a squeeze of lemon juice and add sliced peaches alongside the tomatoes.