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Cantaloupe, Tomato and Basil Salad

Recipe From Just Say Yes To Fruits and Veggies

8 servings

Very ripe tomatoes will yield the most liquid for tossing the salad with!

Print Recipe View Nutrition Facts

Ingredients

10 tomatoes, chopped (save the liquid)

1 ripe cantaloupe, chopped

1/2 cup fresh basil leaves, chopped

1 tablespoon vegetable oil

Salt and pepper to taste


Materials

Measuring cups
Measuring spoons
Cutting board
Knife
Large bowl
Mixing spoon

Directions

1) In a large bowl, mix the tomato, cantaloupe and basil.

2) Toss with the tomato liquid, vegetable oil, salt and pepper.

3) Serve cold and enjoy!

4) Refrigerate leftovers.

Notes

More About Basil

How to Select

Look for fresh, vibrant green leaves with no dark spots or signs of decay.

How to Store

Do not rinse for storage. If stems are attached, cut ends and place in glass of water. Use fresh as needed. Wrap leaves in paper towels and refrigerate in a plastic bag with some air holes. To freeze for later: blanch whole leaves for 2 seconds and freeze in plastic bag or freeze chopped leaves in ice cube tray with water. Do not thaw before use

How to Prepare

Rinse leaves in cold water. Eat raw: Chopped or whole in salads, dressings, sandwiches, wraps & fresh sauces. Eat cooked: Chop or tear leaves and add to cooked dishes at the last minute for strongest flavor. Add to sauces, soups, curry, casseroles, pasta and tomato dishes, stir-fries and mixed vegetables. Use for pesto or bruschetta.

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