Tomato And Cantaloupe Salad Recipes

CANTALOUPE SALAD WITH HONEY LEMON DRESSING

Steps:

• Combine the cantaloupe, cucumber, mint, and basil leaves in a large salad bowl.
• Whisk the lemon juice, extra virgin olive oil, and honey until the honey is dissolved and the dressing is smooth.
• Pour the dressing over the salad ingredients and toss until combined. Dot with fresh raspberries and serve. Alternatively, portion into bowls and then garnish with fresh raspberries.

MELON, CUCUMBER AND TOMATO SALAD

Steps:

• Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients.
• Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours.
• Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.

TOMATO & MELON SALAD

Steps:

• Gently combine the melon, cucumber, tomatoes and herbs in a large bowl. Mix the olive oil and mint sauce with some seasoning, then pour over the other ingredients and stir again to coat in the mint dressing. Serve chilled, with slices of toasted baguette, rubbed with a fresh cut garlic clove if you like.

TOMATO AND CANTALOUPE SALAD

Steps:

• Combine the cantaloupe and cherry tomatoes in a bowl.
• Drizzle with olive oil and top with salt and pepper.
• Garnish with basil, stir to combine, and serve immediately.

SUMMERTIME TOMATO-MELON SALAD

Steps:

• In a large bowl, combine the tomatoes, cucumber, cantaloupe, cheese, avocado, watercress, basil and onion., In a dry small skillet over medium heat, toast coriander seeds until aromatic, about 2-3 minutes. Cool. Transfer to a spice grinder or a mortar and pestle; coarsely grind., In a small bowl, whisk the oil, lime juice, vinegar, honey, lime zest, salt, pepper and coriander. Pour over tomato mixture and gently toss to coat.

TOMATO, CANTALOUPE, AND BASIL SALAD WITH TOMATO WATER

Steps:

• Puree beefsteak tomatoes and 3 tablespoons salt in a food processor until smooth. Line a bowl with double thickness of cheesecloth; transfer puree to bowl. Using a melon baller; scoop out as much cantaloupe as possible into balls; set aside. Scrape out remaining cantaloupe; puree in a food processor. Add to tomato puree. Gather cheesecloth and tie into a bundle. Suspend bundle from a large wooden spoon; hang over bowl to collect the juices for 2 hours (to yield 4 cups liquid).
• Core heirloom tomatoes; slice into wedges and rounds. Slice cherry tomatoes in half. Place tomatoes in a bowl; add melon balls, basil, and olive oil, and season with salt and pepper. Toss to combine.
• Divide among shallow bowls, mounding salad in center of each. Ladle tomato water around salad and serve immediately.