Tomato Cantaloupe And Basil Salad With Tomato Water Recipes

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TOMATO AND CANTALOUPE SALAD



Tomato and Cantaloupe Salad image

This is a ridiculously simple 4-ingredient salad with tomatoes and cantaloupe!

Provided by This Healthy Table

Categories     Salads

Time 10m

Number Of Ingredients 5

1 cantaloupe, scooped with a melon baller
15 cherry tomatoes (about 1 pint), halved
1 tablespoon olive oil
5 leaves basil leaves, chiffonaded or roughly chopped
pinch of salt & pepper

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.

Nutrition Facts : Calories 207 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 213 grams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

10-MINUTE TOMATO BASIL SALAD



10-Minute Tomato Basil Salad image

Perfect for summer, delightfully delicious!

Provided by nshawger

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 1

Number Of Ingredients 5

1 large tomato, cut into wedges
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1 ½ teaspoons red wine vinegar, or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.

Nutrition Facts : Calories 157 calories, Carbohydrate 7.7 g, Fat 13.9 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 9.2 mg, Sugar 4.8 g

TOMATO, CANTALOUPE, AND BASIL SALAD WITH TOMATO WATER



Tomato, Cantaloupe, and Basil Salad with Tomato Water image

Use only perfectly ripe tomatoes for this dish. They will yield much more liquid to ladle around each colorful serving.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

4 pounds ripe beefsteak tomatoes, cored
Coarse salt
1 ripe cantaloupe, halved lengthwise, seeded
2 pounds assorted small ripe heirloom and cherry tomatoes
1/2 cup loosely packed fresh basil leaves
1 tablespoon olive oil
Freshly ground pepper

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.

WATERMELON AND TOMATO SALAD



Watermelon and Tomato Salad image

An unexpected but deliciously addictive flavor combination! This recipe serves two, but you may want it all for yourself.

Provided by KIERSA

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 8

1 pint cherry tomatoes, halved
2 cups cubed seeded watermelon
6 large basil leaves, thinly sliced
½ cup crumbled feta cheese
1 teaspoon lemon zest
2 tablespoons extra-virgin olive oil
1 ½ tablespoons white balsamic vinegar
salt and pepper to taste

Steps:

  • Place the tomatoes and watermelon into a mixing bowl. Sprinkle with the basil, feta cheese, and lemon zest. Drizzle with the olive oil and balsamic vinegar. Toss gently. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 373.1 calories, Carbohydrate 22.9 g, Cholesterol 56.1 mg, Fat 27.7 g, Fiber 2.4 g, Protein 11.3 g, SaturatedFat 11.4 g, Sodium 721.2 mg, Sugar 13.7 g

WATERMELON AND TOMATO SALAD WITH BASIL OIL



Watermelon and Tomato Salad with Basil Oil image

A basil-infused oil makes a sweet, herbaceous dressing for summer produce and creamy goat cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Number Of Ingredients 9

2 cups fresh basil, plus more for garnish
1 1/2 cups extra-virgin olive oil
6 cups cold cubed watermelon (from about 4 1/2 pounds watermelon), rind removed
3 heirloom tomatoes, cut into 1/2-inch wedges
1 Kirby cucumber, cut into 1/2-inch-thick slices on the bias
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 teaspoon fresh lemon juice
1/2 cup crumbled soft goat cheese (4 ounces)
Sea salt and freshly ground pepper

Steps:

  • Make the basil oil: Prepare an ice-water bath. Bring a saucepan of water to a boil. Blanch basil for 1 minute. Transfer to ice-water bath to stop the cooking process. Drain.
  • Puree basil in a blender with olive oil until smooth. Strain mixture through a cheesecloth-lined fine sieve set over a bowl. Let stand until oil drips through, about 1 hour (do not squeeze cheesecloth).
  • Make the salad: Toss together watermelon, tomatoes, cucumber, olive oil, and lemon juice in a bowl. Transfer to a serving platter, and sprinkle with goat cheese. Drizzle with basil oil and more olive oil. Sprinkle with salt and pepper. Garnish with basil.

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