Tomato Cantaloupe And Basil Salad With Tomato Water Recipes

Steps:

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

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.

Steps:

• Put the tomatoes in a large bowl. Remove the outer rind of the watermelon, cut the flesh into medium-sized cubes and add to the tomatoes.
• Roughly chop the mint leaves, discarding the stalks but leaving a little for the garnish, and add the rest to the bowl. Crumble over the feta, toss everything together lightly and garnish with the reserved mint.