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

Martha Stewart Living, July 2001


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Instructions Checklist
  • 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.


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