Best Tomato Cantaloupe And Basil Salad With Tomato Water Recipes

Tomato and Basil Pasta image

Provided by Martha Stewart

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
3 thinly sliced garlic cloves
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper, plus more for sprinkling
1 pound cooked and drained short pasta (such as campanelle)
4 medium tomatoes
1 pound burrata or mozzarella cheese
Small basil leaves

Steps:

Combine olive oil, garlic, salt, and pepper in a large bowl. Toss in cooked and drained pasta. Tear tomatoes and cheese; scatter over pasta. Garnish with basil leaves, and sprinkle with pepper.

Melon, Cucumber and Cherry Tomato Salad image

Provided by David Tanis

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 8

1 small melon, such as cantaloupe or honeydew (about 3 pounds), peeled, seeded and cut into 3/4-inch pieces
8 ounces cherry tomatoes of different colors, halved
2 medium English cucumbers (about 12 ounces), peeled and cut into 3/4-inch pieces
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice, plus more to taste
Small handful of basil leaves
Small handful of mint leaves

Steps:

Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle.
Add the basil leaves, tearing larger leaves into pieces, and the mint leaves.
Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.

10-Minute Tomato Basil Salad image

Provided by nshawger

Time 10m

Yield 1

Number Of Ingredients 5

1 large tomato, cut into wedges
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1 ½ teaspoons red wine vinegar, or to taste
1 pinch salt and ground black pepper to taste