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Tomato, Cantaloupe, and Basil Salad with Tomato Water

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

  • servings: 8

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Ingredients

  • 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

Directions

  1. Step 1

    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).

  2. Step 2

    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.

  3. Step 3

    Divide among shallow bowls, mounding salad in center of each. Ladle tomato water around salad and serve immediately.



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Reviews (1)

  • 18 Jul, 2009

    Yes I am.