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TOMATO, CANTALOUPE AND BASIL SALAD
Contributed by: Kris Landrum
4 pounds ripe beefsteak tomatoes, cored
3 TBS coarse salt
1 ripe cantaloupe, halved lengthwise and seeded
2 pounds assorted small ripe heirloom and cherry tomatoes
1â�„2 cup loosely packed fresh basil leaves
1 TBS olive oil
Salt and pepper, to taste
Chop beefsteak tomatoes and sprinkle with salt. Using a melon baller, scoop out as much cantaloupe as possible into balls; set aside. 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. Serves eight.
(This recipe was contributed as part of a "Cook of the Week" feature.)